Blueberry Almond Salad

I never thought about eating a salad for breakfast until I had brunch at The Sweet Life Bakery.  Owner Stephen Wilson serves a salad with every brunch entrée because his wife’s aunt turned them onto it.  ”She’s a great cook,” he adds.  I think it’s a clever and refreshing way to sneak some extra veggies into your diet!

But what if you have a sweet tooth?  I like a little something sweet at breakfast time, so I created a morning salad with blueberries and a maple-balsamic dressing to satisfy my craving.  This salad is great served with an egg dish (like Quiche) or with French toast.

Blueberry Almond Salad – Serves 4 as a side-salad

• 5 oz. package organic greens (I used baby lettuce/spinach blend)
• 1 cup blueberries
• 1/4 cup sliced almonds
• 3 T light olive oil (or other light-tasting vegetable oil)
• 1 T maple syrup
• 1 1/2 T good-quality balsamic vinegar

In a clean jar, combine olive oil, maple syrup, and balsamic vinegar.  Shake well until combined.

Place lettuce in a large bowl.  Toss greens with dressing to coat well (I use my hands to get every leaf coated).

Add blueberries and toss gently.  Divide among 4 bowls and serve each with 1/4 of the sliced almonds.