Don’t you hate when you discover an old package of blueberries in the back of your fridge, looking a lot less sexy than they did two weeks ago when you picked them up at the store?
Never fear, those soft and nearly wrinkled berries need not head to the compost pile just yet. Pretty much any kind of overripe-yet-not-quite-gone fruit can be reincarnated as a salad dressing, so there’s no need to get the blues.
(I’m sorry, that was terrible.)
In the past, we’ve highlighted our Strawberry Vinaigrette and Red Grape Vinaigrette on A Weight Lifted, but I have to admit, this recipe is my favorite fruity dressing. You could add sweetener if the berries aren’t delicious enough on their own, but usually between the fruit and the balsamic vinegar, it’s unnecessary.
Serve this vinaigrette with baby spinach, red peppers, almonds, diced cooked turkey, and a piece of flatbread for a beautiful and refreshing lunch.
Blueberry Balsamic Dressing
1/2 cup blueberries, fresh or previously frozen
1/4 cup balsamic vinegar (white balsamic yields a better color)
1/4 tsp dry mustard
pinch of salt and pepper
1 cup canola oil
1/4 tsp dried tarragon (optional)
Puree the blueberries, balsamic, mustard, salt and pepper in a blender. Add the oil and blend until homogenous. Stir in the tarragon if desired.