Tangy Blueberry Vinaigrette

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.

• Ready In: 10 mins
• Serves: 1
• Yields: 1 cup

Ingredients

• 2  cups blueberries
• 1  tablespoon white wine vinegar
• 1  tablespoon apple cider vinegar
• 2  tablespoons water, for diluting
• 1⁄2 teaspoon  minced garlic (a small smashed garlic clove)
• 1  teaspoon turbinado sugar (any kind works, I thought it was the best of brown & regular sugars)
• 1⁄4 teaspoon sea salt
• 1⁄4 teaspoon lemon juice
• 1  dash ground allspice (a few shakes)
• 2  tablespoons  sunflower oil

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.