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Diabetes Recipes
Blueberry Breakfast Salad
3 rating(s)
Meal: Breakfast
Category: Salads
4
3
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Recipe
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Nutrition Facts
Makes: 8 Serving(s)
Amount Per Serving
Calories:
340
Total Fat:
16
g
Saturated Fat:
2.5
g
Cholesterol:
0
mg
Sodium:
320
mg
Total Carbohyrdates:
49
g
Dietary Fiber:
8
g
Sugars:
27
g
Protein:
5
g
Use the drop down below to calculate the nutrition facts for this recipe based on how big or small of a portion you plan to eat.
What if I eat:
Whole Recipe
1 Serving
3/4 Serving
1/2 Serving
1/4 Serving
About
Recipe By:
Clara Schneider, MS, RD, RN, CDE, LDN
Make this for:
Breakfast
Category:
Salads
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)
Instructions
Step 1
Toss salad greens with 1 cup of the Blueberry Vinaigrette.
Step 2
Divide the dressed greens among eight large plates.
Step 3
Arrange 1/2 cup orange sections and 1/2 cup blueberries on top of each salad.
Step 4
Sprinkle each salad with 1/4 cup granola
Step 5
Drizzle remaining dressing on top.
Step 6
Serve immediately.
Step 7
Blueberry Vinaigrette Instructions
Step 8
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)
Step 9
Process until mixture is smooth.
Step 10
Chill at least 30 minutes to blend flavors. Blueberry Vinaigrette Yield: 2 cups
Diabetic Exchanges
Fruit
: 2
Fat
: 3
Carbohydrate
: 1
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