Blueberry Waldorf Salad
1 cup fresh or thawed frozen blueberries, divided
1/4 cup vegetable oil
2 tablespoons orange marmalade
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
4 cups (about 4 ounces) baby spinach
1 tart apple, 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.
In a bowl, toss spinach with apple slices, celery, pecans and remaining 1/2 cup blueberries. Arrange equally on four serving plates.
Just before serving, blend dressing again until smooth; drizzle over the salads. Serve immediately.
Nutrition information per serving: 255 calories, 19 g carbohydrate, 20 g total fat, 2 g saturated fat.