Tangy Blueberry Vinaigrette

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READY IN: 10mins
Recipe by the80srule

A different and colorful salad dressing, not too oil-heavy. And it's vegan! I can get sunflower oil cheaply from a Mexican grocer nearby but if you can't find it, canola oil or salad oil will work in a pinch. I prefer to use frozen blueberries because I think the consistency's better plus I don't have to sift through them for moldy/rotten berries (and cost and storage reasons) but I'm sure fresh blueberries would work great too.

Ingredients Nutrition

Directions

  1. If using frozen berries, let them thaw out at room temperature for at least 2-3 hours first.
  2. Plop all the ingredients EXCEPT the oil into a blender-- make sure the blueberries go in first though, everything else it doesn't matter what order you put them inches.
  3. Liquefy/pulse etc. until blended. Open the top and pour in the oil as the mixture keeps stirring. Ready to serve or refridgerate! It'll keep for about 2-3 weeks.

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