RECIPE: Breakfast Fruit Salad

May 29, 2013 at 6:33 am · Filed under Breakfast & Brunch, Fruits, Nuts & Seeds, Tip Of The Day

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.

> Find more blueberry recipes at the Blueberry Council.

RECIPE: BREAKFAST FRUIT SALAD

Ingredients For 8 Servings

2 pounds mixed, torn salad greens

2 cups granola

4 cups fresh blueberries

4 cups fresh orange sections

Blueberry vinaigrette (recipe below)

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.

RECIPE: BLUEBERRY VINAIGRETTE

Ingredients

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

½ teaspoon paprika

Preparation

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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*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.