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Blueberry Waldorf Salad
Salads & Appetizers

Blueberry Waldorf Salad

4 servings



  • 1 cup (250ml)  fresh blueberries, divided
  • 1/4 cup (50ml) vegetable oil        
  • 2 tablespoons (25ml)  orange marmalade   
  • 2 teaspoons (10 ml) lemon juice  
  •  1 teaspoon (5ml) Dijon mustard    
  • 1/4  teaspoon (1ml) salt        
  • 4 cups (1000 ml) baby spinach  
  • 1 tart apple, cored and thinly sliced apple     
  • 1/3 cup (75ml)  cup pecan halves, toasted  
  • 2 ribs celery, cut into matchsticks celery       



In a blender container, combine 1/2 cup (125ml) blueberries, oil, marmalade, lemon juice, mustard and salt: blend until smooth. Divide spinach among 4 plates; top with apple slices, celery and pecans. Blend dressing again; stir in remaining blueberries; spoon over salads