Fruit is a great addition to a vinaigrette as it can add sweetness, acidity, and a beautiful, thick velvety texture. This simple Blueberry Vinaigrette balances sweet and acid and is a great addition to simple spring and summer salads. Not to mention it only takes a couple minutes to make! Who doesn’t love a recipe where you can just toss everything in a blender and call it a day?
Notes for Blueberry Vinaigrette
- When you have beautiful, fresh berries to work with, you don’t need to do too much to them!
- You can use frozen blueberries, but it’s a bit trickier because frozen berries tend to gather up ice. If all that ice goes into your dressing, it’ll come out watery and less flavorful. Thaw your berries in the fridge overnight and drain of excess moisture before using!
Blueberry Vinaigrette
Ingredients
- 1 Tablespoon White Vinegar
- 1 Tablespoon Honey
- 3 oz Blueberries, washed
- 1/4 Cup Canola Oil
- Salt
Instructions
- Blend the Vinegar, Honey, and Berries in your blender or food processor.
- Slowly drizzle in oil while blending. If you have a blender that doesn't allow for adding while blending, simply add oil in small additions, a couple tablespoons or so at a time in between blending till homogenous,
- You can strain this dressing through a sieve if you want a super smooth final product and don't want rogue chunks of blueberry skins throughout your dressing (though I find this an unnecessary hassle).
- Taste and season with salt.
