Blueberry Waldorf Salad
Courtesy of US Highbush Blueberry Council
Servings: 6
Prep Time: 15 Min.
Cook Time: n/a
Prep Time: 15 Min.
Cook Time: n/a
What you need:
* 1/4 c. orange juice concentrate (not diluted)
* 2 c. fresh blueberries
* 2 Tbsp. honey
* 1 Tbsp. lemon juice
* 1 Tbsp. sugar
* 2 tsp. Dijon mustard
* 1/4 tsp. salt
* 1 c. canola oil
* 2 large Granny Smith apples
* 1 c. pecan halves, toasted
* 2 c. celery, sliced
* 8 oz. baby spinach leaves
* 2 c. fresh blueberries
* 2 Tbsp. honey
* 1 Tbsp. lemon juice
* 1 Tbsp. sugar
* 2 tsp. Dijon mustard
* 1/4 tsp. salt
* 1 c. canola oil
* 2 large Granny Smith apples
* 1 c. pecan halves, toasted
* 2 c. celery, sliced
* 8 oz. baby spinach leaves
What to do:
1. In a blender 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.
2. Core and quarter the apples; slice quarters crosswise. In a large bowl, combine apple slices, pecans, celery and the remaining blueberries.
3. Arrange spinach leaves on cold salad plates; top with blueberry-apple mixture, dividing evenly; blend dressing again until smooth and drizzle each serving with dressing.
2. Core and quarter the apples; slice quarters crosswise. In a large bowl, combine apple slices, pecans, celery and the remaining blueberries.
3. Arrange spinach leaves on cold salad plates; top with blueberry-apple mixture, dividing evenly; blend dressing again until smooth and drizzle each serving with dressing.