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Wednesday, 9 August 2017

Blueberry Waldorf Salad

    Blueberry Waldorf Salad

    1 cup orange juice
    2 cups fresh blueberries, divided
    2 tablespoons honey
    1 tablespoon lemon juice
    1 tablespoon sugar
    2 teaspoon Dijon mustard
    1/4 teaspoon salt
    1 cup olive oil
    2 large Granny Smith apples
    1 cup pecan halves, toasted
    2 c. sliced celery
    8 ounces baby spinach
    1. In a medium-sized saucepan over medium-low heat, simmer juice until reduced to ¼ cup and syrupy; cool slightly.
    2. In a blender, combine reduced juice, half of blueberries, honey, lemon juice, sugar, Dijon mustard, and salt; blend until smooth. 
    3. With the blender running, gradually drizzle in olive oil until a thick dressing forms. 
    4. Cover and refrigerate until service.
    5. Core and quarter apples; slice quarters crosswise.
    6. In a large bowl, combine apple slices, pecan halves, celery and the remaining blueberries; cover tightly and refrigerate until needed.
    7. To plate, arrange spinach on cold plates; top with blueberry-apple mixture and drizzle with dressing.

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