1 cup fresh or thawed frozen blueberries, divided
cup vegetable oil
2 tablespoons marmalade
2 teaspoons lemon juice
1 teaspoon Dijon mustard
4 cups baby spinach
1 tart apple (e.g. Granny Smith), cored and thinly sliced
2 ribs celery, cut into 1 -inch matchsticks, about 1 cup
1/3 cup pecan or walnut halves, toasted
To prepare dressing: In a blender container, combine cup blueberries, oil, marmalade, lemon juice, mustard, and salt; blend until a smooth, thick dressing forms.
In a bowl, toss spinach with apples, celery, pecans, and remaining cup blueberries. Arrange equally on four serving plates. Just before serving, blend dressing again until smooth, adding 2 teaspoons of water if it is too thick; drizzle over salads. Serve immediately.
Yield: 4 servings
Source: U.S. Highbush Blueberry Council
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