Courtesy Jordan Mit |
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
Yield: 1 cup
Serving size: 1 tablespoon
Nutritional Information
Calories: 7 ♥ Fat: 0 ♥ Protein: 0 ♥ Carbs: 1.9g ♥ Fiber: 0.1g
Blueberry Vinaigrette
Ingredients
- 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!