From: Lynn’s Paradise Café, Louisville, KY. Yield: 8 servings. 2 lb. mixed, torn salad greens as needed, blueberry vinaigrette (recipe follows) 4 cups fresh blueberries 4 cups fresh orange sections or canned Mandarin oranges, drained 2 cups granola Blueberry Vinaigrette: 1 cup olive oil 1 cup frozen blueberries, thawed 1 Tbsp. Dijon mustard 2 Tbsp. brown sugar 2 tsp. minced shallot ¾ tsp. kosher salt ½ ground white pepper ½ tsp. paprika For Blueberry Vinaigrette: In a food processor ...
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