Sunday, Jun 26, 2016
One of America's Great Newspapers ~ Toledo, Ohio

Blueberry Waldorf Salad

1 cup fresh or thawed frozen blueberries, divided

cup vegetable oil

2 tablespoons marmalade

2 teaspoons lemon juice

1 teaspoon Dijon mustard

teaspoon salt

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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