Blueberry Waldorf Salad

Servings: 4

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.