Blueberry Vinaigrette
If you’ve never made your own salad dressing before, this is a great one to start with. It’s super easy to blend together, and the flavour is light, slightly sweet, and just a little tangy. I love it on salads with fruit, feta, or nuts—it really pulls everything together. Plus, blueberries bring a little antioxidant boost, so it’s a tasty way to sneak in some extra goodness.
Calories: 745kcal
Equipment
- 1 Blender
Ingredients
- 5 oz Blueberries (sweeter better) - about 80 cal
- 1/4 cup balsamic vinegar about 56 cal
- 1/4 cup olive oil about 477 cal
- 2.5 tbsp maple syrup about 130 cal
- 1 tsp lemon juice about 477 cal
- 1/4 tsp fine sea salt negligible (about 2 cal)
- 1/4 tsp black pepper negligible (about 2 cal)
Instructions
- Measure out the oil (olive oil or any neutral oil you like) and set it aside.
- In your blender, add the balsamic vinegar, maple syrup, lemon juice, blueberries, salt, and pepper.
- Blend on medium-high speed for about 20 seconds, until everything is smooth.
- Scrape down the sides if needed, then add the oil. If your blender has a lid opening, you can set it to a low speed and slowly drizzle in the oil while it’s running to help the dressing emulsify. If not, no worries—just add the oil all at once and blend again until creamy.
- Taste and adjust seasoning if needed.
- Serve right away or store in an airtight jar in the fridge for up to 3 days.