Here's a scrumptious breakfast salad courtesy of Chef Nancy Waldeck with Cancer Wellness at Piedmont.

Breakfast salad

• 3 cups pitted fresh cherries, halved
• 3 cups fresh berries
• 6 cups baby greens
• 1 cup dried cranberries or blueberries
• ½ cup grapenuts, toasted (in a 350-degree oven for about 6 to 7 minutes)
• ½ cup walnuts, toasted and chopped
• OJ salad dressing*

Arrange the cherries and berries on top of the baby greens, which have been spread out on a platter. Sprinkle with the grapenuts and walnuts, and drizzle with dressing.

OJ salad dressing*

• 3 tablespoons blackberry or blueberry jam
• ¼ cup fresh lemon juice
• 1/3 cup extra virgin olive oil

Whisk the ingredients together in a small bowl.

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