Blueberry Salsa Salad

Submitted by Amelia Hohl

1 large fresh orange

2 cups fresh blueberries*

2 medium sized green or red eating apples, diced

1⁄2 cup chopped sweet onion

2 tablespoons chopped cilantro

1/3 cup Regina Red Wine Vinegar

3 TBS apple juice

2 TBS extra-virgin olive oil

2 TBS granulated sugar

1⁄4 teaspoon salt

2 bags (5 oz each) spring mix (salad blend of tender baby greens)

1 container (16 oz) low fat cottage cheese or one container (4 oz) crumbled Gorgonzola cheese

Cracked black pepper for garnish, optional

Peel and section orange then cut sections into small pieces; place in a large bowl. Stir in blueberries, apples onion and cilantro. In small bowl, whisk vinegar, apple juice, oil, sugar and salt. Pour dressing over blueberry mixture, stirring gently to coat; let stand 10 min. Arrange spring mix salad on 6 salad plates. With slotted spoon, spoon blueberry mixture over salad greens. Evenly spoon dressing remaining in bowl over salads. Top each salad with cottage cheese. Sprinkle with cracked pepper, if desired. Makes 6 accompaniment servings.

* If frozen blueberries are substituted, thaw and drain before using.