Blueberry Waldorf Salad Recipe

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Blueberry Waldorf Salad

Deb Crane

By
@songchef

This recipe was created by Chef Nancy Jessup executive chef at Mangia restaurants in New York. It is SO good and refreshing! I will post a picture when I make it again for our Memorial Day gathering. :)
It uses blueberries both whole in the salald and pureed in the dressing. Spinach, Granny Smith apples and toasted walnuts make it special!


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Comments:

Serves:

4

Method:

Refrigerate/Freeze

Ingredients

1 c
fresh or thawed blueberries (divided)
1/4 c
vegetable oil
2 Tbsp
orange marmalade
2 tsp
lemon juice
1 tsp
dijon mustard
4 c
baby spinach or mixed spring greens
1
tart apple (such as granny smith) cored and thinly sliced
1/3 c
pecan or walnut halves, toasted
1/3 c
raisins

Directions Step-By-Step

1
DRESSING:
In a blender, combine 1/2 Cup of the blueberries with the oil, marmalade, lemon juice and mustard.
Blend until smooth.
2
SALAD:
In a large bowl, toss spinach or greens with the apple slices,pecans or walnuts and remaining blueberries and raisins.
3
Portion out 4 individual salads.(or, you can leave in one big bowl and have everyone put dressing on there salad individually.)
Just before serving, blend dressing again until smooth and drizzle over salads. Serve immediately.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy