How easy is this? Just a big handful of blueberries plus the usual suspects for a vinaigrette, olive oil, garlic and vinegar. It tasted so fruity fresh - chalk another successful entry in the continuing quest to never buy salad dressing again.
Plus, the mix of blueberries and blue cheese and blue peaches -- oh wait, that would be just peaches, perfectly ripe -- was magnificent.
HOMEMADE BLUEBERRY VINAIGRETTE
Time to table: 10 minutes
Makes 1/2 cup
1/2 cup fresh blueberries
1 small clove garlic, chopped
1 teaspoon onion
2 tablespoons good vinegar
1/2 teaspoon sugar
2 - 4 tablespoons good olive oil
In a blender, whiz the berries, garlic, onion, vinegar and sugar until berries are liquified. Drizzle the olive oil through the top while the blender is running until the desired consistency and mouth feel are achieved. Serve drizzled over lettuce greens with fresh blueberries, peach slices and blue cheese crumbles.
The inspiring recipe suggests straining the seeds out but I didn't find that necessary.
After resting a few minutes, the dressing becomes quite viscous, almost jelly-like. I started with just two tablespoons of olive oil but in order to pour, was forced to add more oil than was needed for (my) taste. To limit calories and fat grams, next time I'll use fruit juice rather than more oil.
For aesthetics, I'd also recommend drizzling the dressing over top (or better yet, drizzled from a squeeze bottle) since tossing the greens in the dressing creates a muddy look.
~ Buttermilk Garlic Salad Dressing ~
~ Thousand Island Dressing ~
~ Easy Salsa Dressing ~
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