Blueberry Vinaigrette

Fruity, tangy salad dressing made with blueberries will make your summer salads sing.

Blueberry Vinaigrette

A couple years ago I attended the big BlogHer conference in San Diego. It was an overwhelming experience: 3,000 women in one place, many of whom were truly excited to don fast-food bags as headwear, is not my scene. There were only a couple panels I enjoyed (most didn’t live up to the program description), one of which being a panel about real food and making it more accessible to more people.

That night as a couple friends and I sat around a table at one of the nightly parties, another woman came up to us and started saying how she thought that panel was weird because, “they said we should make our own salad dressing! Ain’t nobody got time for that!” OK, that was a paraphrase, but my friends and I looked at each other and the message was hit home: We were not among our people.

Homemade salad dressing is ridiculously easy. For most recipes all you need is a jar and the ability to shake it. The more-complicated recipes might require a blender. You’ve got a blender, right? I’m pretty sure the green smoothie craze has landed a blender in every household that wasn’t previously using one for margaritas.

This recipe calls for blueberries, but you could easily swap in any fruit, or a mix of fruit, to change up the dressing. Fruit-based dressings are excellent over salads and also work as a sauce for grilled pork or chicken. My favorite way to use it is in a salad featuring goat cheese and cubes of salami.

Blueberry vinaigrette

You can use a different kind of vinegar if balsamic isn’t your thing. Try it with apple cider vinegar or champagne vinegar!

Blueberry Vinaigrette
 
Prep time
Total time
 
Ingredients
  • 1/2 cup grapeseed oil
  • 1/4 cup balsamic vinegar
  • Juice of 1 lemon
  • 1 cup fresh blueberries
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh cracked pepper
Method
  1. Add all ingredients to a blender and purée until smooth. Taste and adjust salt and pepper as needed.
  2. Serve immediately, or store in the fridge for up to a week, making sure to give it a shake to redistribute ingredients.

 

Comments

  1. robynski says

    And, evidently after reading the tweets from the most recent BH, they still aren’t our crowd.

    I’m making this dressing today. I need my salads singing. It’s too hot and humid for much of anything else. :0)

    [Reply]

  2. says

    I feel like you posted this just for me. I’ve been beating myself up for not getting to a BlogHer conference yet and have wondered if it would be worth it.

    I will be trying your recipe. I exclusively use homemade dressings. Nothing in a bottle tastes good to me. My husband will love this blueberry one!

    [Reply]

    Megan Reply:

    @Mad Betty, See, I think it could be really great, provided the brands present are the ones you actually want to work with. The sessions stunk IMO, which explains why the bulk of what you hear about BH has nothing to do with the sessions.

    I did enjoy BlogHer Food, though I don’t know if it was because it was here! (ie skewed viewpoint)

    [Reply]

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