Eating light with fruity salad

One of the ways I've brought down the fat in salad dressing is by incorporating fruit into the blend.

Lobster, Blueberry and Corn Salad With Blueberry Vinaigrette

Yields 4 servings

MAKE AHEAD: The corn can be cooked up to a day in advance.

Ingredients

30 to 40 stems chives, finely chopped (2 tablespoons)

1⁄2 cup fresh blueberries, stemmed

Finely grated zest of 1⁄2 lemon (1 teaspoon)

2 tablespoons olive oil

2 tablespoons white wine vinegar

1 teaspoon sugar

Salt

Freshly ground black pepper

6 cups loosely packed mixed baby greens (2 to 3 ounces)

1 cup cooked corn

1 cup fresh blueberries, stemmed

8 ounces cooked lobster, cut into bite-size pieces

Steps

Combine the chives, blueberries, lemon zest, oil, vinegar, sugar, and salt and pepper to taste in a blender. Puree until well combined.

Place 11⁄2 cups of greens on each plate. Top each portion with 1⁄4 cup of the corn kernels and 1⁄4 cup of the blueberries; divide the lobster among the plates. Drizzle equal amounts of the dressing over each portion. Serve immediately.