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Blueberry Salad with Berry Dijon Vinaigrette


Enjoy this light and refreshing salad featuring fresh blueberries and oranges.

What’s included?
3 Tbsp. Olive Oil 3 Tbsp. Low Fat Buttermilk
1 tsp. Dijon Mustard 6 oz. Spring Mix Lettuce
1-1/2 tsp. Dark Brown Sugar 1/8 tsp. Kosher Salt
3/4 tsp. Minced Shallot 8 oz. Fresh Blueberries
1/4 tsp. Kosher Salt 12 oz. Orange Sections
1/4 tsp. White Pepper 3/4 Cup Low Fat Granola with Raisins
6 Tbsp. Blueberries (fresh or frozen) 4 each 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.

Nutritional Information:

320 Calories
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!

Categories: Healthy Eating