Blueberry Waldorf Salad
Ingredients:
2 Cups orange juice
2 Cups fresh blueberries, divided use
2 Tablespoons honey
2 Tablespoons lemon juice, divided use
1 Tablespoon sugar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1 Cup canola oil
2 large Granny Smith apples
1 Cup pecan halves, toasted, chopped
2 Cups celery, sliced
6 Cups baby spinach
Directions:
In a medium non-reactive saucepan, simmer orange juice over medium-low heat until reduced to 1/4 cup; cool slightly.
In blender, combine reduced juice, 1 cup blueberries, honey, 1 Tablespoon lemon juice, sugar, mustard and salt; blend until smooth. With blender running, gradually drizzle in oil. Cover and refrigerate until service.
Core and quarter apples; slice quarters crosswise.
In a large bowl, combine apple slices and remaining 1 Tablespoon lemon juice; add pecans, celery and remaining blueberries; cover tightly and refrigerate until needed.
To serve, arrange spinach leaves on chilled salad plates; top with blueberry-apple mixture, dividing evenly. Re-blend the dressing for a moment then drizzle the salad with the dressing.
2 Cups orange juice
2 Cups fresh blueberries, divided use
2 Tablespoons honey
2 Tablespoons lemon juice, divided use
1 Tablespoon sugar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1 Cup canola oil
2 large Granny Smith apples
1 Cup pecan halves, toasted, chopped
2 Cups celery, sliced
6 Cups baby spinach
Directions:
In a medium non-reactive saucepan, simmer orange juice over medium-low heat until reduced to 1/4 cup; cool slightly.
In blender, combine reduced juice, 1 cup blueberries, honey, 1 Tablespoon lemon juice, sugar, mustard and salt; blend until smooth. With blender running, gradually drizzle in oil. Cover and refrigerate until service.
Core and quarter apples; slice quarters crosswise.
In a large bowl, combine apple slices and remaining 1 Tablespoon lemon juice; add pecans, celery and remaining blueberries; cover tightly and refrigerate until needed.
To serve, arrange spinach leaves on chilled salad plates; top with blueberry-apple mixture, dividing evenly. Re-blend the dressing for a moment then drizzle the salad with the dressing.