Saturday, June 7, 2014

Homemade Blueberry Vinaigrette #GardenCuizine

Blueberry Vinaigrette
The inspiration for this recipe came from going to Trinity Church's annual blueberry festival to stock up on fresh blueberries. We buy several cases, rinse the berries, let them air dry, then freeze the blueberries in single layers on cookie trays. Once frozen the berries are easily stored in baggies until ready to use in recipes. 

While at the blueberry festival, we usually get a bite to eat. The food is what you typically find at outdoor summer festivals: drinks, plenty of ice cream, desserts, water and hotdogs. I thought, wouldn't it be nice to have a refreshing tossed salad featuring blueberries and blueberry vinaigrette?
Yields: 2 cups (16oz.) dressing
1 1/2 cups Blueberries 
1/3 cup olive oil + 1/3 cup canola oil OR 2/3 cup Smart Balance oil blend
1 tablespoon (T) rice vinegar (can also use apple cider or red wine vinegar)
1 T balsamic vinegar
2 T Agave or Honey
2 teaspoons (tsp) coarse ground mustard 
2 tsp fresh squeezed lime juice
1/4 tsp minced or grated ginger
1/8 tsp salt 
1/4 cup orange juice
1/4 cup water (or more if necessary to thin as desired)

Putting it all together
  • Rinse blueberries and remove any stems.
  • Add all ingredients to blender and mix.
  • Pour into washed and sanitized dressing bottle or cruet.
  • Enjoy blueberry vinaigrette on tossed garden salad topped with additional fresh blueberries.
Related Links
a good place to stock up on blueberries
7th Annual Blueberry Festival 
June 20th 5pm-9pm 
Trinity parking lot Located: 207 W. Main St., Moorestown, NJ 08057
Recipe, photos and blog post Copyright (C)2014 Wind. All rights reserved. Revised 6/20/14.

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