Blueberry Vinaigrette

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Blueberry Vinaigrette


I will be the first to tell you that I don’t like Blueberries!

I love every fruit made by nature or man, but, blueberries just make me run for the hills.

The old adage about “facing your fears” or in my case, “facing my aversion” came to mind.  After all, I created this blog so that I could get outside my comfort zone, didn’t I?

So, I set out looking for a way to eat my blueberries without wanting to wash my mouth with soap.

For the first recipe, I went straight to a lemonade version so that I didn’t have to eat the blueberry.  This strategy was NOT successful and I ended up having to eat a whole blueberry tucked inside an ice cube.

The next logical step was to make a blueberry vinaigrette out of it.  This way, other delicious foods would mask the taste of blueberry.

Well, this was successful in that the blueberry vinaigrette turned out delicious beyond my wildest dreams.  The main picture above is a testament to a great recipe.

Blueberry Vinaigrette

This blueberry vinaigrette works only if the blueberries are fresh.  The taste is so unbelievably organic as a result of the fresh blueberries.  The downside is that you will be doing painstaking work of juicing this tiny fruit.

It is not as much fun as it may sound.

The fastest way to juice blueberries is to turn them into pulp first.  Then squeezing the pulp by hand to get the juice out is the best way.  Or, you can use a fork and sieve to remove the juice.

Blueberry Vinaigrette

If are one of those lucky few to have a juicer handy, then use it.

The blueberry juice, by itself, is very tasty and delicious.  Not to mention, packed with vitamins and carcinogen-fighting ingredients.  I was brave enough to taste a few spoons of the blueberry juice by itself.

The verdict is in and it didn’t taste half as bad as I thought it might be.

Once you have juiced the blueberries, add the remaining ingredients.  Shake it well and voila!

You have some of the best tasting blueberry vinaigrette known to man!

….and woman!

I used the blueberry vinaigrette for a super secret salad recipe that will be posted later this week.

What is the one food item that you causes your stomach to churn but you would really like to conquer the taste aversion?

Recipe Details (Makes 1 cup of Blueberry Vinaigrette)

Total time to prepare: 20 minutes

Shelf Life: 1 Week when stored in the fridge

Blueberry Vinaigrette
Cuisine: American
Recipe type: Salad dressing, Vegetarian, Vegan
Serves: Makes 2 Cups
Cook time: 
Total time: 
  • - 1 cup of fresh blueberries
  • - 2 tsp of sugar
  • - 1 tbsp of olive oil
  • - 2 tbsp of almond oil
  • - 1 tbsp of honey Dijon mustard
  • - 3 drops of honey
  • - 3 tsp of fresh lime juice
  1. – In a food processor, add the blueberries and blend until the mixture becomes a pulp
  2. – You can squeeze the blueberry pulp with your hands to squeeze out the blueberry juice or use a fork to press the pulp through a sieve
  3. – In a glass bottle assemble the ingredients and close the lid
  4. – Shake vigorously until all the ingredients have blended well together
  5. – Refrigerate the blueberry vinaigrette. It will stay good for about 1 week.
  6. Serve the blueberry vinaigrette over salads or fruits. I love using this blueberry vinaigrette over my Mediterranean Tomato Salad recipe.
Stays fresh for 2 weeks in the fridge




    • says

      Thank you, Janette! Glad to see that I am not the only one who doesn’t like blueberries! I avoid them in smoothies too. This recipe turned out great, so, I might start eating more of them.

  1. says

    Thank you for sharing your fantastic recipe on #TheWeekendSocial ! I am always thrilled to see your amazing contributions to the Link Party! I hope to see you again this Thursday at 9 PM EST.
    Heidy L. McCallum

  2. LadyT says

    This sounds (and looks) absolutely amazing. I had a hard time with blueberries for the longest time, not sure why – and in fact I’m still kind of weird with my taste for them: HATE a blueberry muffin or bagle, but love blueberry pancakes, waffles and whole fresh blueberries – how weird is that? lol. But I cannot wait to try this recipe – thanks for sharing!!

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