Blueberry Breakfast Salad
Per Portion: Not Available
Ingredients:
  • 2 pounds Mixed, torn salad greens
  • Blueberry Vinaigrette - Recipe follows
  • 4 cups Fresh blueberries
  • 4 cups Fresh orange sections or canned mandarin oranges, drained
  • 2 cups Granola

Directions:
1.    Toss salad greens with 1-1/2 cups of the Blueberry Vinaigrette.  Divide the dressed greens among eight large plates.
2.    Arrange 1/2 cup orange sections and 1/2 cup blueberries on top of each salad.
3.    Sprinkle each salad with 1/4 cup granola.  Drizzle remaining dressing on top.  Serve immediately.

Yield : 8 portions
    
Blueberry Vinaigrette:  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, 3/4 teaspoon kosher salt, 1/2 teaspoon ground white pepper and 1/2 teaspoon paprika.  Process until mixture is smooth.  Chill at least 30 minutes to blend flavors.

Yield : 2 cups

© 2009 BC Blueberry Council
275 - 32160 South Fraser Way, Abbotsford, BC V2T 1W5
Tel: 604 864 2117 Fax: 604 864 2197 Email:info@bcblueberry.com