A colorful, refreshing salad of fresh blueberries, tart apple, celery, baby spinach and toasted pecans dressed with a vibrant magenta dressing of pureed blueberries, orange marmalade, Dijon mustard and lemon juice.

Blueberry Waldorf Salad

1 cup fresh or frozen blueberries, thawed - divided use
1/4 cup vegetable oil
2 tablespoons orange marmalade
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1 large Granny Smith apple
4 cups (about 4 ounces) baby spinach
2 ribs celery, cut into 1 1/2-inch matchsticks
1/3 cup pecan halves, toasted

1. In blender container, combine half the blueberries, the oil, marmalade, lemon juice, mustard and salt; blend until a smooth, thick dressing forms.
2. Core and slice the apple.
3. Arrange spinach, apple slices, celery and pecans on cold salad plates; top with remaining blueberries, if using fresh.
4. Blend dressing again until smooth and drizzle each serving with dressing. If using frozen berries, fold into dressing and spoon over salads.

Makes 4 servings.

Recipe and photograph provided courtesy of BlueberryCouncil.org; through ARA Content.