Blueberry Salad Dressing (Oil-Free)
A sweet and tangy vibrant dressing made with fresh blueberries and basil! Perk up your salads with antioxidant-rich goodness.
AuthorKaitlin - The Garden Grazer
Prep Time:5 minutes mins
Total Time:5 minutes mins
CourseDressing
CuisineGluten-Free, Oil-Free, Vegan
Servings6
- 1 cup fresh blueberries (about 5 oz. or 1/2 pint)
- 1/4 cup white wine vinegar (or balsamic)
- 2-3 Tbsp. fresh basil
- 2 tsp. pure maple syrup
- 1 tsp. Dijon mustard
- 1/8 tsp. salt
Add all ingredients to a small high-speed blender. Blend for 20-30 seconds until smooth.
Taste and adjust flavor if desired. (More syrup for sweeter, etc.)
Yield: Recipe makes about 1 cup dressing.
Storing: The texture is best when fresh, but it can be stored in a sealed jar or airtight container in the fridge. It keeps for about 4 days.
Thickness note: This dressing thickens as it sits, and becomes more of a gel-like consistency. So give it a stir before serving.
Creamy version: Stir in 1/4 cup dairy-free yogurt.
Make it sweeter: This dressing is more tangy than sweet as written. To make it sweeter, decrease the vinegar and/or increase the maple syrup.
Calories: 23 kcal | Carbohydrates: 5 g | Protein: 0.3 g | Fat: 0.1 g | Saturated Fat: 0.01 g | Polyunsaturated Fat: 0.1 g | Monounsaturated Fat: 0.05 g | Potassium: 33 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 67 IU | Vitamin C: 3 mg | Calcium: 7 mg | Iron: 0.2 mg