Berry lovers can rejoice, because blueberries are now in season! Celebrate by using these tart treats in different dishes morning, noon and night. Blueberries aren’t just for your cereal or yogurt – they can make tasty additions to lunch and dinner dishes too. For this salad, add toasted pecans, walnuts or pine nuts, or make it a main course by serving it on a platter topped with sliced grilled chicken or turkey breast.
8 cups loosely packed baby field greens
1/2 cup fresh organic blueberries
1/4 cup blue cheese crumbles
1/2 cup thinly sliced red onion
1/3 cup extra-virgin olive oil
1/3 cup orange juice
1 to 2 tablespoons fresh lemon thyme leaves (or regular thyme plus ½ teaspoon lemon zest)
1 tablespoon minced shallot (optional)
Freshly ground black pepper, to taste
1/4 cup roasted sliced or slivered almonds
Method: Place greens, blueberries, blue cheese and red onion in a serving bowl. In a smaller bowl, whisk together olive oil, orange juice, lemon thyme leaves, shallot (if desired) and pepper to taste. Toss greens with dressing and garnish with almonds. Serve immediately.
Per serving: 300 calories (90 from fat), 10g total fat, 1.5g saturated fat, 75mg cholesterol, 930mg sodium, 20g total carbohydrates (1g dietary fiber, 18g sugar), 30g protein.
—Recipe courtesy of Whole Foods Market