Romaine Radicchio Salad with Parmigiano and Wild Blueberries
2 cups (500 ml) frozen wild blueberries
1 head romaine lettuce
1 head radicchio
3/4 cup (185 ml) grated Parmigiano Reggiano
4 tbsp (60 ml) sunflower seeds
4 tbsp (60 ml) olive oil
Juice of 1 organic orange
1 tbsp (15 ml) honey
2 tsp (10 ml) mustard
Freshly ground pepper
- Defrost wild blueberries. Clean and wash lettuces and tear into bite-sized pieces. Wash, dry and cut the cucumber into slices. Toss lettuces with cucumber.
- Coarsely grate the Parmigiano. Toast sunflower seeds in a pan without oil. In a small bowl, whip the oil with the orange juice, honey and mustard. Season with salt and pepper.
- Toss salad and wild blueberries with the dressing. Sprinkle Parmigiano and remaining wild blueberries on top.
Protein: 10 g
Fat: 27 g
Carbohydrates: 13 g
Wild Blue is Good for You!