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Loading...Recipe by Nancy Jessup, Executive Chef Mangia Restaurants, New York City
A fresh, colorful combination of sweet blueberries and tart apples make this blueberry Waldorf salad a versatile addition to the menu.
Ingredients
- 16 ounces orange juice
- 2 cups, divided fresh blueberries
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- 2 teaspoons Dijon mustard
- ¼ 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
Instructions
- In a medium-sized saucepan, over medium-low heat, simmer orange juice until reduced to ¼ 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)
- 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
- At service: Blend dressing to loosen
- Arrange spinach leaves on cold salad plates
- Top with blueberry-apple mixture, dividing evenly
- Drizzle with dressing
Number of servings (yield): 6