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If you haven’t been getting your recommended portions of fruits and vegetables*, how about starting your day with a breakfast salad? You can have one of these fruit-based salads with your regular breakfast foods—cereal, eggs, a bagel—or with a side of cottage cheese, ricotta and/or yogurt. This recipe comes from Lynn’s Paradise Café, Louisville, Kentucky and was sent to us by the U.S. Highbush Blueberry Council. It makes 8 portions. Divide in half for 4 portions. BREAKFAST SALAD RECIPE Ingredients |
Breakfast salad. Photo courtesy BlueberryCouncil.org. |
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*It used to be “five a day,” but now the government bases the portions on calorie needs for your age, gender and activity level. Calculate your portions with this Fruit and Vegetable Calculator from the Centers For Disease Control and Prevention. |
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Blueberries growing on the bush. Photo |
Preparation 1. TOSS salad greens with 1½ cups of blueberry vinaigrette (recipe below). 2. DIVIDE the dressed greens among eight large plates. Arrange ½ cup orange sections and ½ cup blueberries on top of each salad 3. SPRINKLE each salad with ¼ cup granola. Drizzle remaining dressing on top. Serve immediately. |
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BLUEBERRY VINAIGRETTE Ingredients 1. COMBINE ingredients in a food processor. Process until mixture is smooth. 2. CHILL at least 30 minutes to blend flavors. Yield: 2 cups.
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