Recipe: Blueberry Waldorf Salad with Baby Spinach and Toasted Nuts (blender)

BLUEBERRY WALDORF SALAD

1 cup fresh or thawed frozen blueberries, divided use
FOR THE DRESSING:
1/4 cup vegetable oil
2 tablespoons orange marmalade
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
FOR THE SALAD:
4 cups (4 ounces) baby spinach
1 tart apple (for example, Granny Smith), cored and thinly sliced
2 ribs celery, cut into 1 1/2-inch matchsticks (about 1 cup)
1/3 cup pecan or walnut halves, toasted

To prepare dressing:
In a blender container, combine 1/2 cup of the blueberries, oil, marmalade, lemon juice, mustard and salt; blend until a smooth, thick dressing forms.

TO PREPARE THE SALAD:
In a bowl, toss spinach with apple slices, celery, pecans and remaining 1/2 cup blueberries. Arrange equally on four serving plates.

TO SERVE:
Just before serving, blend dressing again until smooth; drizzle over the salads. Serve immediately.

Makes 4 servings
Source: Lewis and Neale for the U.S. Highbush Blueberry Council