Blueberries Recipe:
Blueberry Waldorf Salad

Recipe:

• Yield: 6 servings

Ingredients:

• 16 ounces orange juice
• 2 cups, divided fresh blueberries
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1 tablespoon sugar
• 2 teaspoons dijon mustard
• 1/4 teaspoon salt
• 1 cup canola oil
• 2 large (about 14 ounces) Granny Smith apples
• 1 cup pecan halves, toasted
• 2 cups celery, sliced
• 8 ounces (about 6 cups) baby spinach

Steps:

1. In a medium-sized saucepan, over medium-low heat, simmer orange juice until reduced to 1/4 cup and syrupy; cool slightly. In a blender container, combine reduced juice, 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 until service. (Makes about 2 cups.).
2. Core and quarter apples; slice quarters crosswise. In a large bowl, combine apple slices, pecans, celery and the remaining 1 cup blueberries; cover tightly and refrigerate until needed.
3. At service: Blend dressing to loosen. Arrange spinach leaves on cold salad plates; top with blueberry-apple mixture, dividing evenly; drizzle with dressing.

Submitted by: The US Highbush Blueberry Council