Blueberry Waldorf Salad
A colorful, refreshing salad of fresh blueberries, tart apple, celery, baby spinach and toasted pecans dressed with a vibrant magenta dressing of puréed blueberries, orange marmalade, Dijon mustard and lemon juice.
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
- In blender container, combine half the blueberries, the oil, marmalade, lemon juice, mustard and salt; blend until a smooth, thick dressing forms.
- Core and slice the apple.
- Arrange spinach, apple slices, celery and pecans on cold salad plates; top with remaining blueberries, if using fresh.
- 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.