A simple and delicious blueberry vinaigrette recipe with real blueberries, extra virgin olive oil, lemon juice, dijon mustard, and maple syrup.
WHY BOTHER TO MAKE YOUR OWN BLUEBERRY VINAIGRETTE?
Store-bought vinaigrette recipes often contain high fructose corn syrup, soy, vegetable oils, and preservatives; lots of them! I prefer to make this fresh version instead and often whip up a batch for a lunch salad.
Also, I noticed that salad dressings, such as ranch, are also a tool that parents use to succeed in getting kids to eat vegetables. They certainly have their place, but the store-bought ones are loaded with terrible oils that are high in Omega-6. The ratio of Omega-6 to Omega-3 is out of proportion in the typical American diet and many health problems begin with unhealthy fat choices.
Fat is one of the main components of salad dressing and can help with absorbing other nutrients from a salad. Just like most things in the world, fats are back in style at least certain kinds, and in certain amounts. Some healthcare providers still recommend a low-fat diet, but is what they are recommending really healthy?
I look at the dressing or any other sauce for that matter, as a tool to get more nutrients in my body and make my family consume more superfoods. Dressing, just like a smoothie there are many things you can use to make it and these many things can help you to feel better.
THINGS THAT CAN BE ADDED TO THE VINAIGRETTE
Good fat - such as extra virgin olive oil, sesame oil, flaxseed oil, etc. Avoid cotton oil, canola, light olive oil, soybean oil, saffron oil, etc.
Herbs - any herbs of your choice.
Garlic, onion - I love particularly to add fermented garlic, if I have it on hand, as well as shallots or scallions.
Mustard - my favorite is Dijon mustard, which helps multifurcate fat with an acid.
Miso - it's another great tool to get your dressing to have more health benefits and more probiotics!
Kefir - adding to creamy dressings such as ranch is a great way to extend creaminess and tangy flavor and most important a ton of probiotics.
Tahini - a great ingredient for vegan creamy dressings, super rich in calcium and other vitamins and minerals
Nuts - such as cashews, let you feel like you are eating the creamiest salad dressing while still keeping under the plant-based category.
Citrus juice - isn't it great to eat more citrus fruit in every bite of your meal.
BLUEBERRY VINIGRETTE NOT JUST FOR SALADS…
While blueberry vinaigrette is a beautiful salad dressing, with vibrant color, it can also be used in various other ways. It makes an excellent marinade for meats, especially red meat, or drizzled over roasted vegetables or potatoes.
More salad dressings and salads you can find HERE.
HOW LONG WILL BLUEBERRY VINIGRETTE LAST?
Since no preservatives are added, this dressing can be made and used within one week, or even up to 10 days.
However, it is so good, it won't last that long, I promise! You can also use leftovers to marinate chicken or other proteins.
Let's make it...
Prep Time: 5-10 minutes
Making time: 10 minutes
Total time: 20 minutes
Author: Inna of innichkachef.com
Served: 8-10 portions
2/3 cup extra virgin olive oil
3/4 cup fresh or frozen blueberries
1 lemon (zest and juice)
2 teaspoons dijon mustard
1 teaspoon pink salt
1/2 teaspoon freshly ground black pepper
1/3 cup maple syrup or raw honey
Place all ingredients in the blender cup, and process until creamy.
I just want to warn you, unlike store-bought salad dressing with no true olive oil, this dressing will solidify, and get hard in the fridge, and this is normal because of the olive oil You won't be able to use it right away. Here are three ways on what can you do:
Take out of the fridge a half hour before you plan to serve your salad, or
Microwave for 20 seconds, or
Place the dressing bottle in a bowl with hot water.
Whichever you choose remember ENJOY IT with a big salad and good company!