Diabetes Recipes

Blueberry Breakfast Salad

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Blueberry Breakfast Salad
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Nutrition Facts

Makes: 8 Serving(s)

Amount Per Serving

Calories: 340

Total Fat: 16g

Saturated Fat: 2.5g

Cholesterol: 0mg

Sodium: 320mg

Total Carbohyrdates: 49g

Dietary Fiber: 8g

Sugars: 27g

Protein: 5g

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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)


  • 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