blueberry waldorf salad

Name: Blueberry Waldorf Salad
Yield: 4
Cuisine: American
Ingredients: 1 cup(s) fresh or thawed blueberries (divided); 1/4 cup(s) vegetable oil; 2 tablespoon(s) orange marmalade; 2 teaspoon(s) lemon juice; 1 teaspoon(s) dijon mustard; 4 cup(s) baby spinach or mixed spring greens; 1 - tart apple (such as granny smith) cored and thinly sliced; 1/3 cup(s) pecan or walnut halves, toasted; 1/3 cup(s) raisins

(2 RATINGS)

73 Pinches

Deb Crane

Eagle, WI

Updated on May 21, 2011

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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method Refrigerate/Freeze

yield 4 serving(s)

Ingredients

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

How To Make blueberry waldorf salad

Step 1

DRESSING: In a blender, combine 1/2 Cup of the blueberries with the oil, marmalade, lemon juice and mustard. Blend until smooth.

Step 2

SALAD: In a large bowl, toss spinach or greens with the apple slices,pecans or walnuts and remaining blueberries and raisins.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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