Blueberry Waldorf Salad
Try this great variation of a classic recipe!
- 1 cup fresh or frozen blueberries, thawed, divided
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 stalks celery, cut into 1 1/2-inch matchsticks
1/3 cup pecan halves, toasted
In a 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.
- Total Fat:g
- Saturated Fat:g
- Dietary Fiber:g
- % of Calories from Fat:%
- Recipe Credit
- Recipe courtesy of the U.S. Highbush Blueberry Council.
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