Blueberry Waldorf Salad
Courtesy of US Highbush Blueberry Council 6 Servings • 15 Min. Prep Time| Ingredients |
|---|
| 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 |
Directions:
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.
