Enjoy this light and refreshing salad featuring fresh blueberries and oranges.
||Low Fat Buttermilk
||Spring Mix Lettuce
||Dark Brown Sugar
||Low Fat Granola with Raisins
||Blueberries (fresh or frozen)
||Hard Cooked Eggs
|Yield: 4 Servings
||Portion Size: 3 Cups
How to make this dish:
In a food processor, combine olive oil, Dijon mustard, brown sugar, shallot,
salt, white pepper, fresh or thawed frozen blueberries, and buttermilk.
Process until mixture is smooth. Chill at least 30 minutes to blend flavors.
Toss lettuce with salt and dressing and add to plate. Arrange mandarin
orange sections and blueberries on top and sprinkle with granola. Top
with hard boiled eggs cut in half. Top with vinaigrette.
Notes from the chef:
The dressing can be used with fish or with pasta salads too.
10 grams of Protein
38 grams of Carbohydrates
17 grams of Total Fat
360 mg of Sodium
6 grams of Dietary Fiber
4 grams of Saturated Fat
Once you try the recipe, let us know what you think in the comments!