Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Breakfast
This Recipe Makes: 8 Serving(s)
What you’ll need
1 bag(s) mixed, torn salad greens: 2 pounds (for analysis used romaine lettuce)4 cup fresh blueberries (for Blueberry Vinaigrette)4 cup fresh orange sections or canned Mandarin oranges, drained (for Blueberry Vinaigrette)2 cup granola (for analysis used low-fat granola)
Toss salad greens with 1 cup of the Blueberry Vinaigrette.
Divide the dressed greens among eight large plates.
Arrange 1/2 cup orange sections and 1/2 cup blueberries on top of each salad.
Sprinkle each salad with 1/4 cup granola
Drizzle remaining dressing on top.
Blueberry Vinaigrette Instructions
In a food processor container, combine 1/2 cup olive oil. 1 cup frozen blueberries (thawed), 1 tablespoon Dijon mustard, 2 tablespoons brown sugar (not-packed), 2 teaspoons minces shallot, 3/4 teaspoon kosher salt, 1/2 teaspoon ground white pepper and 1/2 teaspoon paprika (for analysis used unsweetened blueberries)
Process until mixture is smooth.
Chill at least 30 minutes to blend flavors. Blueberry Vinaigrette Yield: 2 cups
Fruit: 2Fat: 3Carbohydrate: 1