Thursday, July 12, 2012

Blueberry Salad Dressing

The kids and I went and picked 6 and a half pounds of blueberries yesterday.  It didn't even take long, the picking was that good. 

Oh, I'll make blueberry pie, and blueberry muffins, and blueberry pancakes, and blueberry smoothies.  Not to worry!  But we'd just picked up our CSA share and had a huge head of lettuce, not to mention other salad fixin's.  So salads it is for the next few days.

I've been trying to make more of my own salad dressings. I've found a couple of really great HFCS-free, artificial color- and flavor-free options for salad dressing at the grocery store.  But, it's just so easy to make salad dressing.  And I can jazz it up how *I* like it.  And only make enough for a day or two, instead of having bottles sit in the fridge for months.

It's quick, easy, and delicious.  The hardest part is cleaning the food processor after dinner!


  • 1/2 cup blueberries
  • Zest and juice of 1 lemon (remember to zest the lemon BEFORE cutting and juicing!)
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon agave nectar
  • ~4 or so mint leaves
  • 1/4 cup olive oil
  • Salt to taste (optional)


Add the blueberries, lemon zest and juice, apple cider vinegar, agave nectar, and mint leaves to a food processor.  Blend it all up.

Drizzle in the olive oil while continuing to food process.  Stop when it's salad dressing-y.

Serve over the salad fixin's of your choice (I had lettuce, arugula, cherry tomatoes, and radishes from our CSA, plus some avocado and sunflower seeds.  Then I threw in a handful of extra blueberries--believe me, with 6 and a half pounds in the house, I'm putting blueberries with every meal!)

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