Blueberry Vinaigrette

Courtesy Jordan Mit
I love the idea of making homemade vinaigrette. It all seems so magical. Cooking Light's version is made with blueberries, white wine vinegar, sugar, and half of a bay leaf. So simple, so easy, so completely divine.

This recipe is from Cooking Light Annual Recipes 2009. Yes, another one. They make it impossible to pick just one recipe, so I'm not going to. Let's get started!

Yield: 1 cup
Serving size: 1 tablespoon

Nutritional Information
Calories: 7 ♥ Fat: 0 ♥ Protein: 0 ♥ Carbs: 1.9g ♥ Fiber: 0.1g

Blueberry Vinaigrette

  • 1 cup blueberries
  • 2/4 cup white wine vinegar
  • 2 tablespoons sugar
  • 1/2 small bay leaf
1) Place blueberries in a small saucepan and mash with a potato masher.
2) Add vinegar, sugar, and bay leaf to pan. Bring to a boil.
3) Cover, reduce heat, and simmer 10 minutes.

4) Remove from heat. Cover and let stand 4 hours.

5) Strain mixture through a fine sieve into a bowl, and discard solids.
6) Cover and chill.
Blueberry vinaigrette is as tasty as it is pretty, and I was happily surprised at how easy it was to make. I had concerns about substituting frozen blueberries for fresh, but it just looks and tastes splendid. It's a beautiful and healthy way to finish a salad. Let's start drizzling!