This blueberry salad recipe is super fast and easy to make with a few convenient ingredients that certainly go well together!

2 pounds mixed, torn salad greens

Blueberry Vinaigrette recipe follows:

4 cups fresh blueberries

4 cups fresh orange sections or canned
mandarin oranges, drained

2 cups granola

1. Toss salad greens with 1-1/2 cups of the Blueberry Vinaigrette. Divide the dressed greens among eight large plates.

2. Arrange 1/2 cup orange sections and 1/2 cup blueberries on top of each salad.

3. Sprinkle each salad with 1/4 cup granola. Drizzle remaining dressing on top. Serve immediately.

YIELD: 8 portions.

Blueberry Vinaigrette:

1. In a food processor container, combine 1 cup olive oil, 1 cup frozen blueberries (thawed), 1 tablespoon Dijon mustard, 2 tablespoons brown sugar, 2 teaspoons minced shallot, 3/4 teaspoon kosher salt, 1/2 teaspoon ground white pepper and 1/2 teaspoon paprika.

2. Process until mixture is smooth.

3. Chill at least 30 minutes to blend flavors.

YIELD: 2 cups.

Recipe and photo courtesy of Lynn's Paradise Café, Louisville, Kentucky and blueberrycouncil.org.

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