This Fresh Blueberry Vinaigrette whips up in minutes and packs a colorful, sweet and slightly acidic punch to your salads.
Blueberries are low in calorie, and high in water content and fiber as well as vitamin C and K. They get their blue color from anthocyanins, a powerful antioxidant which helps protect your body from all sorts of issues such as diabetes, heart disease, cancer, and potentially memory loss. Plus they taste lovely, primarily when they are grown organically and picked fresh.
Blueberry Vinaigrette Ingredients
- 6-8 ounces fresh blueberries
- 1/4 cup apple cider vinegar (or balsamic vinegar)
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- 1/2 cup olive oil
- In a blender or food processor, puree the blueberries, vinegar, lemon juice, and honey until smooth.
- With the blender running, slowly drizzle in the olive oil to allow it to emulsify with the other ingredients.
- Serve immediately
or store in the refrigerator for a few days.
Always use organic fruits and vegetables in these recipes.
Do you live in one of these Southern California Cities? Aguanga, Fallbrook, Hemet, Homeland, Lake Elsinore, Menifee, Murrieta, Temecula, Wildomar, or Winchester. If you do, you can use the local organic fruits and vegetables in our harvest boxes for these recipes.
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Audrey Humaciu created this recipe for Harvest2U
Audrey is the Editor in Chef at That Recipe and VP of Creativity and Sarcasm at Munofore. When she’s not blogging about her eclectic interests from cooking and crafting to ornamental horticulture and the idiosyncrasies of the American language, she’s just your typical 40 something mom livin’ the life in the California burbs… without the minivan and overpriced coffee.
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