Blueberry Breakfast Salad
Lynn’s Paradise Café, Louisville, Kentucky
Ingredients
- Mixed, torn salad greens: 2 pounds
- Blueberry Vinaigrette: Recipe follows
- Fresh blueberries: 4 cups
- Fresh orange sections or canned
- Mandarin oranges, drained: 4 cups
- Granola: 2 cups
Instructions
- Toss salad greens with 1-½ cups of the Blueberry Vinaigrette
- Divide the dressed greens among eight large plates
- Arrange ½ cup orange sections and ½ cup blueberries on top of each salad
- Sprinkle each salad with ¼ cup granola
- Drizzle remaining dressing on top
- Serve immediately
Blueberry Vinaigrette Instructions
- In a food processor container, combine 1 cup olive oil, 1 cup frozen blueberries (thawed), 1 tablespoon Dijon mustard, 2 tablespoons brown sugar, 2 teaspoons minced shallot, ¾ teaspoon kosher salt, ½ teaspoon ground white pepper and ½ teaspoon paprika
- Process until mixture is smooth
- Chill at least 30 minutes to blend flavors
Blueberry Vinaigrette Yield: 2 cups
Number of servings (yield): 8
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