Blueberry Waldorf Salad
Yield: 6 servings
Ingredients
- 1/4 cup orange juice concentrate, not diluted
- 2 cups fresh blueberries, divided
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 tablespoon sugar
- 2 tsp Dijon mustard
- 1/2 tsp salt
- 1 cup canola oil
- 2 large Granny Smith apples
- 1 cup peacn halves, toasted
- 2 cups sliced celery
- 8 ounces (6 cups) baby spinach
Preparing
In a vlender container, combine juice concentrate, half of the blueberries, the honey, lemon juice, sugar, mustard and salt; blend until smooth. With the blender running, gradually drizzle in oil until a thick dressing forms. Cover and refrigerate. Core and quarter the apples; slice quarters crosswise. In a large bowl, combine apple slices, pecans, celery and the remaining 1 cup of blueberries. Arrange spinach leaves on cold salad plates; top with blueberry apple mixture, dividing evenly; blemd dressing again until smooth and drizzle each serving with dressing.
Credit: U.S Blueberry Council
Additional Resources
Learn more about Blueberries (June 30, 2001).
Learn about Blueberries (February 10, 2001).
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