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.