Flat-Belly Diet: Blueberry Breakfast Salad - dummies

Flat-Belly Diet: Blueberry Breakfast Salad

By Erin Palinski-Wade, Tara Gidus, Kristina LaRue

Salad for breakfast? Why not? This recipe for Blueberry Breakfast Salad is perfect for a flat-belly diet because it incorporates fresh salad greens, fruit, and a bit of crunchy granola. It’s all tied together with a homemade Blueberry Vinaigrette that adds a sweet-savory flavor dimension.

[Credit: ©T.J. Hine Photography]

Credit: ©T.J. Hine Photography

Prep time: 30 minutes

Yield: 4 servings

1 cup Blueberry Vinaigrette (see recipe below)

1 pound mixed torn salad greens, washed and dried

2 cups orange sections or canned mandarin oranges, drained

2 cups fresh blueberries

1 cup granola

  1. Toss the salad greens with 3/4 cup of the Blueberry Vinaigrette. Set aside the remaining dressing.

  2. Divide the dressed greens among 4 large plates.

  3. Arrange 1/2 cup of the orange sections and 1/2 cup of the blueberries on top of each salad.

  4. Sprinkle each salad with 1/4 cup granola.

  5. Drizzle the remaining dressing on top.

  6. Serve immediately.

Blueberry Vinaigrette Recipe

1/2 cup olive oil

1/2 cup frozen unsweetened blueberries, thawed

1-1/2 teaspoons Dijon mustard

1 tablespoon brown sugar

1 teaspoon minced shallot

1/4 teaspoon kosher salt

1/4 teaspoon ground white pepper

1/4 teaspoon paprika

  1. In a food processor, combine all the ingredients and process until the mixture is smooth.

  2. Chill at least 30 minutes to allow the flavors to meld.

Per serving: Calories 507 (From Fat 316); Fat 35g (Saturated 5g); Cholesterol 0mg; Sodium 208mg; Carbohydrate 45g (Dietary Fiber 9g); Protein 8g.

Note: This recipe is reproduced from www.blueberrycouncil.org. Reproduced with the permission of the U.S. Highbush Blueberry Council.