search
Loading
|  home | feedback | help          
StarChefs
home
recipes


blueberries- add value and versitility
Wisconsin Cheese

Blueberry Salad Waldorf

Blueberry Waldorf Salad
Chef Nancy Jessup of Mangia Restaurants – New York City
Adapted by StarChefs.com

Yield: 6 Servings

Ingredients:


  • 16 ounces orange juice
  • 2 cups fresh blueberries, divided
  • 2 Tablespoons honey
  • 1 Tablespoon lemon juice
  • 1 Tablespoon sugar
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon salt
  • 1 cup canola oil
  • 2 large Granny Smith apples
  • 1 cup pecan halves, toasted
  • 2 cups celery, sliced
  • 8 ounces baby spinach

Method:

For the Dressing:
In a medium-sized saucepan, simmer orange juice over medium-low heat until reduced to ¼ cup and syrupy; cool slightly. In a blender, combine reduced juice, 1 cup blueberries, honey, lemon juice, sugar, mustard and salt; blend until smooth. With blender running, gradually add oil until emulsified. Cover and refrigerate until serving. (Makes about 2 cups.)


For the Salad:
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.


To Assemble and Serve:
Arrange spinach leaves on cold salad plates, top with blueberry-apple mixture and drizzle with dressing.


 

back to top

 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy