I love salad. Any time of the year, with a variety of different veggies, fruits, nuts and sometimes cheese. But what truly makes a salad sing is a great salad dressing.
My favorite salad dressings to make are Greek Vinaigrette and Balsamic Vinaigrette. With my new stash of Wild Maine Blueberries (check out the story here), I decided to make a Wild Maine Blueberry Vinaigrette.
I like to use 16 oz. canning jars for my dressings. I have plenty of them and I like a jar with a lid for shaking, rather than whisking, my dressings.
For this recipe I used both cider and balsamic vinegar, along with Dijon mustard, garlic and olive oil. You could also add a tbsp. of honey if you like your dressings sweet rather than tangy.
I thawed my blueberries, but didn’t rinse them. This added a little more color and blueberry flavor to the dressing.
You could also use cultivated blueberries in this recipe. However, if they are big berries, you might want to puree them up before adding them to the dressing.
This dressing was really easy to make and would keep in the refrigerator for a week or more – mine was gone way before that!!
Wild Maine Blueberry Vinaigrette
Prep Time: 5 min Cook Time: 0 min Total Time: 5min
Yield: approx.1 cup
- 1/2 c. olive oil
- 1/4 c. cider vinegar
- 2 tbsp. balsamic vinegar
- 1 clove garlic minced
- 2 tsp. Dijon mustard
- 1 tbsp. honey (optional)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 c. Wild Maine Blueberries fresh or frozen (thawed)
- Combine all ingredients except blueberries in a jar or bowl with a lid. Shake vigorously until combined.
- Add blueberries and shake again before serving.
- Store in refrigerator.