- Yield: 6
- Prep Time: 5 minutes
- Serving: 1 cup
Nutrition facts (per portion)
- Calories: 140
- Carbohydrate Content: 13g
- Cholesterol Content: 4mg
- Fat Content: 9g
- Fiber Content: 3g
- Protein Content: 3g
- Saturated Fat Content: 1g
- Serving Size: 1 cup
- Sodium Content: 180mg
- Sugar Content: 9g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 7.5g
Michigan Blueberry Salad
Prep Tip: Lettuces that are richer or darker in color have more antioxidants and nutrients. Wrap salad greens in paper towels and place in a plastic bag with holes for air. Store in the refrigerator for up to one week.
Change It Up: Add color to salads with carrot strips, shredded purple cabbage, fresh or dried fruit such as strawberries, oranges, apples, or raisins.
Nutrition Tip: 1 cup of salad greens is an excellent source of vitamin K and vitamin A, and a good source of vitamin C and folate. Vitamin K is a fat-soluble vitamin that helps stop cuts and scrapes from bleeding. Together with calcium, vitamin K helps build strong bones.
- salad greens - 1 head lettuce, washed and torn (romaine, red leaf, green leaf)
- fresh blueberries - 1 1/2 cup
- almonds - 1/2 cup, sliced
- poppy seed dressing - 6 tablespoons
1. Tear lettuce into bite-sized pieces, then place into a large bowl.
2. Add blueberries and toss to combine.
3. Sprinkle sliced almonds on top.
4. Drizzle with dressing and toss to coat. Serve.