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