RECIPE: Blueberry Vinaigrette | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures RECIPE: Blueberry Vinaigrette | The Nibble Webzine Of Food Adventures
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RECIPE: Blueberry Vinaigrette

It’s easy to make a sweet-and-tart fruit
vinaigrette. Photo and recipe courtesy

Why purchase bottled salad dressing when it’s so easy, less expensive and healthier to make your own (you control the sodium and sugar levels and don’t add preservatives)?

It’s simple to mix oil and vinegar, but not that much more trouble to make a delicious fruit vinaigrette.

While it’s the perfect time to take advantage of high-antioxidant summer blueberries, you can make this recipe year-round with frozen fruit.


  • 1/2 cup olive oil
  • 1/4 cup red wine or cider vinegar
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic minced
  • 2 teaspoons prepared mustard, preferably Dijon or whole-grain)
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh-ground pepper
  • 1/2 cup blueberries, fresh or frozen/thawed
1. Combine all ingredients except blueberries and whisk thoroughly in a bowl (you can shake them in a jar if you prefer).

2. Add blueberries. In this easy recipe, the blueberries are added whole; but if you have extra time, you can purée the fruit for a thicker dressing. Then, add the purée in step one, and garnish the salad with some extra blueberries.

3. Store in refrigerator until ready to use. Makes 1-1/2 cups. Serve with green salad, salad greens with grilled chicken or fish or with fruit salad.

You can use this recipe to make mango, raspberry, strawberry or other fruit vinaigrette as well. Since the fruit is larger, you’ll need to make a small dice or else purée it.

Find more of our favorite salad dressings in our Oil, Vinegar & Dressings Section.


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