Blueberry Breakfast Salad
Surprise your brunch guests with this cool, colorful and delicious blueberry and orange breakfast salad.
For Blueberry Vinaigrette:
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
1/2 teaspoon paprika
2 pounds mixed salad greens, torn
4 cups fresh blueberries
4 cups fresh orange sections or canned Mandarin oranges, drained
2 cups your favorite granola cereal
- Prepare Blueberry Vinaigrette first, allowing it to chill for 30 minutes for the flavors to blend.
- For Blueberry Vinaigrette: In a food processor container, combine oil, blueberries, Dijon mustard, brown sugar, shallot, salt, white pepper and paprika. Process until mixture is smooth. Chill at least 30 minutes to allow flavors to blend. Makes 2 cups.
- For Salad: Toss salad greens with 1 1/2 cups 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. Serve immediately.
Makes 8 servings.
Recipe and photograph are courtesy of the US Highbush Blueberry Council. Used with permission.