Blueberry Breakfast Salad

Blueberry Vinaigrette Yield: 2 cups
Number of servings (yield): 8


Mixed, torn salad greens: 2 pounds
Blueberry Vinaigrette: Recipe follows
Fresh blueberries: 4 cups
Fresh orange sections or canned
Mandarin oranges, drained: 4 cups
Granola: 2 cups


Toss salad greens with 1-½ cups of the 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

Blueberry Vinaigrette Instructions:

In a food processor container, combine 1 cup olive oil, 1 cup frozen blueberries (thawed),
1 tablespoon Dijon mustard, 2 tablespoons brown sugar, 2 teaspoons minced shallot,
¾ teaspoon kosher salt, ½ teaspoon ground white pepper and ½ teaspoon paprika
Process until mixture is smooth
Chill at least 30 minutes to blend flavors