Blueberry Waldorf Salad
Method
Borrowed from oregonblueberry.com. Serves 4.
1. To prepare the dressing: In a blender container, combine half of the blueberries, oil, marmalade, lemon juice, mustard and salt; blend until a smooth, thick dressing forms.
2. In a bowl, toss spinach with apple slices, celery, pecans and remaining blueberries. Arrange equally on four serving plates.
3. Just before serving, blend dressing again until smooth; drizzle over the salads. Serve immediately.
Ingredients
125g / 4½ oz fresh blueberries, divided
120ml / 4 fluid oz vegetable oil
2 tablespoons orange marmalade
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
About 110g / 4 oz baby spinach
1 Braeburn apple, cored and thinly sliced
2 ribs celery, cut into 1-1/2-inch matchsticks (about 1 cup)
50g / 2 oz pecan or walnut halves, toasted
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