Blueberry Vinaigrette
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Blueberry Vinaigrette
- ½ cup Blueberries, frozen, partially thawed (about 2.5 oz.)
- 3 Tbls. Raspberry Vinegar
- 2 tsp. Sugar
- 3 Tbls. Water
- 3 Tbls. Almond Oil
- ¼ tsp. Salt
- ⅛ tsp. Ground Black Pepper
- ¼ tsp. Garlic Powder
- ½ tsp. Ground ginger
- 1 tsp. Lemon rind
- Partially thaw the blueberries and place them in a blender with the remaining ingredients. Blend until smooth. (Optional) Strain mixture through a sieve or China cap and discard the skins and seed.
- Place dressing in a shaker bottle or carafe jar and chill to allow flavors to blend.
- Shake well before serving.
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