Blueberry balsamic vinaigrette is a quick and easy homemade vinaigrette. Use fresh blueberries and rich balsamic vinegar to create a tangy dressing for vegetables.
There is a trick to giving this healthy salad dressing its a creamy luscious texture with just fraction of the oil in traditional vinaigrette salad dressings. Unlike most vinaigrette recipes which have you whisk or shake the ingredients to combine them, this blueberry balsamic vinaigrette is made with an immersion blender (or a full size blender).
Side bar: If you don’t have an immersion blender one now is the time! Immersion blenders are incredibly versatile, you can use them to blend soup, make creamy salad dressings (like this one), or use the accessories to whisk or chop. Some people give up their full size blender after trying one because they are easier to use, clean, and store! I love this one – a lot.
Blending emulsifies the ingredients so instead they stay combined for much longer than other oil and vinegar salad dressings which need to be shaken before each serving. Blending also whips in air creating more volume and a light creamy texture. This trick works with other oil and vinegar dressings but it works especially well with this dressing thanks to the blueberries. The berries give the dressing extra body – and a unique flavor – so the technique works even better.
Give this healthy salad dressing a try then let me know what you think!
Blueberries not your thing? Try easy low-fat strawberry vinaigrette (amazing on spinach salad with grilled chicken and strawberries) or fat free raspberry vinaigrette.
- 1 cup blueberries
- ½ cup balsamic vinegar
- 2 tablespoons oil (recommend grape seed)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (substitute agave for vegan)
- ½ teaspoon salt
- ¼ teaspoon pepper
- Place all the ingredients in a large jar (or blender). Blend using an immersion blender until evenly combined. Refrigerate for up to two weeks.