Flat-Belly Diet: Blueberry Breakfast Salad
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.
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
Toss the salad greens with 3/4 cup of the Blueberry Vinaigrette. Set aside the remaining dressing.
Divide the dressed greens among 4 large plates.
Arrange 1/2 cup of the orange sections and 1/2 cup of the blueberries on top of each salad.
Sprinkle each salad with 1/4 cup granola.
Drizzle the remaining dressing on top.
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
In a food processor, combine all the ingredients and process until the mixture is smooth.
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.