Blackberry Vinaigrette

Made with Blackberry Vinegar, this is a very nice refreshing vinaigrette that goes well with a spring mix salad. I'm not sure how long this will keep, endlessly I suppose, but we've always eaten it before it ever had a chance to go bad! The mustard acts as an emulsifier and the vinaigrette will barely separate during refrigeration.

• Ready In: 15 mins
• Serves: 4
• Yields: 1 1/2 cups

Ingredients

• 1⁄2 cup  blackberry vinegar
• 1  tablespoon Dijon mustard
• 1 1⁄2 tablespoons Splenda sugar substitute
• 1⁄2 teaspoon onion powder
• 1⁄4 teaspoon garlic powder
• 1  teaspoon dried thyme
• 3⁄4 cup canola oil

Directions

1. Place all ingredients except the oil into a blender. Blend on high for one minute until mixed well, then turn blender off and taste. Adjust with more Splenda if you want a little sweeter vinaigrette.
2. Turn blender back on and with blender running, slowly add oil. Pour into jar with tight-fitting lid and store in the refrigerator.