Cucumber & Blueberry Salad with Feta

I am posting dinner tonight in 3 separate entries so each dish can be found easily. This dish is a Wegmans recipe. My coworker demo'ed it all day to the public, and most people loved it. So I tried it and decided that since it was already pretty low carb, I'd make it and post it here. Wegmans makes it super easy to make their recipes because it usually includes pre-made sauces or dressings, pre-chopped veggies, or pre-portioned and seasoned meat. If you don't have a Wegmans near you, you can still easily get all of the ingredients.

Cucumber & Blueberry Salad with Feta

3 cucumbers, or 1 large cucumber ("Greenhouse Grown Seedless Cucumber"), enough to equal 4 cups
2 c. fresh blueberries (I don't recommend frozen for this dish) (for lower carbs, use only 1 cup of blueberries)
1/2 c. Wegmans brand White Balsamic Vinaigrette* or Greek dressing
3 Tbsp. chopped fresh mint leaves
1 c. crumbled feta cheese

*If there's no Wegmans near you, you can make your own:

White Balsamic Vinaigrette
¾ cup extra virgin olive oil
¼ cup white balsamic vinegar
1-2 packets of Stevia
pinch of garlic powder
1 Tbsp lemon juice (I like Santa Cruz organic lemon juice, best on the market)

salt and freshly ground black pepper to taste
1/4 tsp. Italian seasoning
1/4 tsp. xanthan or guar gum

Mix all ingredients except for oil. Mix in oil and shake well. Use 1/2 c. of this dressing in the salad.

Wash the cucumber(s), blueberries, and mint leaves (pick leaves off stem). Cut cucumber(s) in half lengthwise and scoop out the seeds with a knife or spoon. Slice cucumber into long, thin slices, then mince into 1/4 inch size pieces. Chop mint leaves. Mix the cucumbers, blueberries, mint leaves, and feta in a large bowl. Sprinkle salt and pepper over to taste. Pour over the dressing and mix thoroughly. Chill or serve immediately.