Blueberry Vinaigrette

Makes about 12/3 cups

1 cup fresh blueberries (or frozen and thawed)

1/3 cup balsamic vinegar

1/3 cup water

1 teaspoon onion powder (optional)

1/2 teaspoon salt

1/4 teaspoon black pepper

2/3 cup vegetable oil

Rinse and drain the blueberries well. Place them in a blender or food processor and pulse to chop finely. Add vinegar, water, onion powder, salt and black pepper. Pulse to blend.

Turn the motor on low and slowly drizzle the oil into the vinaigrette through the feed tube or top of the blender. Blend only until all of the oil is incorporated. Stir in additional water (up to 2 tablespoons) if a thinner consistency is desired. Serve immediately on salad-like things.

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