Tangy Blueberry Vinaigrette |
|
 |
Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
A different and colorful salad dressing, not too oil-heavy. And it's vegan! I can get sunflower oil cheaply from a Mexican grocer nearby but if you can't find it, canola oil or salad oil will work in a pinch. I prefer to use frozen blueberries because I think the consistency's better plus I don't have to sift through them for moldy/rotten berries (and cost and storage reasons) but I'm sure fresh blueberries would work great too. Ingredients:
2 cups blueberries |
1 tablespoon white wine vinegar |
1 tablespoon apple cider vinegar |
2 tablespoons water, for diluting |
1/2 teaspoon minced garlic (a small smashed garlic clove) |
1 teaspoon turbinado sugar (any kind works, i thought it was the best of brown & regular sugars) |
1/4 teaspoon sea salt |
1/4 teaspoon lemon juice |
1 dash ground allspice (a few shakes) |
2 tablespoons sunflower oil |
Directions:
1. If using frozen berries, let them thaw out at room temperature for at least 2-3 hours first.
2. Plop all the ingredients EXCEPT the oil into a blender- make sure the blueberries go in first though, everything else it doesn't matter what order you put them inches.
3. Liquefy/pulse etc. until blended. Open the top and pour in the oil as the mixture keeps stirring. Ready to serve or refridgerate! It'll keep for about 2-3 weeks.
|
|