Blueberry Vinaigrette (No Blender)
This blueberry vinaigrette is an oil-based fruity salad dressing that's deliciously zesty, light and made without a blender. It can be made using either fresh or frozen blueberries so you can enjoy it any time you like. Ready in 20 minutes.
Servings 10 servings
Calories 77kcal
Ingredients
- 1⅓ cup blueberries fresh or frozen
- 1 tablespoon honey or maple syrup or to taste
- 2½ tablespoons lemon juice plus zest of 1 small lemon
- 2 tablespoons balsamic vinegar
- 5 tablespoons vegetable oil
- Pinch of salt and pepper
Instructions
- Cook blueberries: Place your blueberries in a small pan, add the honey and bring to a boil. Cook for about 5 minutes stirring and squashing the fruit with the back of a spoon.
- Extract juice: Pass the mixture through a fine mesh sieve and stir thoroughly to separate the juice from the pulp. Cool the juice completely.
- Make vinaigrette: Combine the blueberry juice with the rest of the ingredients and store in a bottle or jar. Keep refrigerated. Shake before use.
Notes
- Use either fresh or frozen blueberries.
- Once you’ve extracted the juice from the blueberries do not throw out the pulp – add it into a smoothie or enjoy with a bit of yogurt.
- I used a fine mesh sieve to separate the juice from the pulp of the blueberries but you can puree all the ingredients in a blender if you prefer (although the dressing may not be as smooth). Puree all the dressing ingredients (including the cooked blueberries) until smooth.
- I usually use cold pressed rapeseed oil but any good quality vegetable or mild tasting olive oil will work.
- Store your blueberry vinaigrette in a bottle or jar and refrigerate for up to a week.
- Shake before use.
- Not suitable for freezing.
- See post for serving suggestions.
Nutrition
Serving: 1serving | Calories: 77kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 1mg | Potassium: 19mg | Fiber: 1g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 3mg | Iron: 1mg