Blueberry Breakfast Salad December 1999

Food Service Search Staff

INGREDIENTS:2 pounds mixed, torn salad greens
2 cups Blueberry Vinaigrette (recipe follows)
4 cups fresh blueberries
4 cups fresh orange sections, or canned Mandarin oranges, drained
2 cups granolaDIRECTIONS:Toss salad greens with 1 ½ cups of Blueberry Vinaigrette. Divide the dressed greens among eight large plates. Arrange ½ cup orange sections and ½ cup blueberries on top of each salad. Sprinkle each salad with ¼ cup granola. Drizzle remaining dressing on top. Serve immediately.

For Blueberry Vinaigrette:
In a food processor container, combine 1 cup olive oil, 1 cup frozen blueberries (thawed), 1 Tbsp. Dijon mustard, 2 Tbsp. brown sugar, 2 tsp. minced shallot, ¾ tsp. kosher salt, ½ tsp. ground white pepper and ½ tsp. paprika. Process until mixture is smooth. Chill at least 30 minutes to blend flavors. Yields 2 cups.SERVINGS:8 servingsFrom:Lynn’s Paradise Cafe, Louisville, KentuckyPHOTO CREDIT:Photo Credit: NORTH AMERICAN BLUEBERRY COUNCIL