Created at New York’s Waldorf-Astoria Hotel in 1896 by the maître d’hôtel, (dining room manager) Oscar Tschirky, the Waldorf salad was an instant success. The original version of this salad contained only apples, celery and mayonnaise. Here is a new way to enjoy this refreshing summer salad–Blueberry Waldorf Salad.
Blueberry Waldorf Salad
Yields 4 servings
Ingredients:
- 1 cup fresh or frozen blueberries, thawed, divided
- 1/4 cup vegetable oil
- 2 tablespoons orange marmalade
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1 large Granny Smith apple
- 4 cups (about 4 ounces) baby spinach
- 2 stalks celery, cut into 1 1/2-inch matchsticks
- 1/3 cup pecan halves, toasted
Directions:
- In a blender container, combine half the blueberries, the oil, marmalade, lemon juice, mustard and salt; blend until a smooth, thick dressing forms.
- Core and slice the apple.
- Arrange spinach, apple slices, celery and pecans on cold salad plates; top with remaining blueberries if using fresh.
- Blend dressing again until smooth and drizzle each serving with dressing. If using frozen berries, fold into dressing and spoon over salads.
