Despite that fact that I bought every bottle of chipotle lime dressing at Aldi (not really!), I actually enjoy homemade dressings too =). This blackberry vinaigrette may be my new favorite! It’s super simple to make and tastes great too. I loved the combination of the blackberries and the balsamic vinegar. A teaspoon of honey enhances the natural sweetness of the berries without making it feel like you’re eating dessert for dinner, which I feel like happens all too often with fruity main dishes. I used wild blackberries but any blackberries will do. I suspect you could even use thawed, frozen blackberries, but I haven’t tried it yet. If you’re looking to spice up your salad routine, give this dressing a try! Enjoy!
Blackberry Vinaigrette
1 cup fresh blackberries (I used wild)
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1 tsp honey
1/8 tsp garlic powder
1 tsp lemon juice
salt and pepper, to taste
Combine ingredients in food processor or blender and puree until smooth. Store in the refrigerator. Yield: 2 cups.
Nutritional Info (per tablespoon): 36 calories; 3.5 g fat; 1.3 g carbohydrates; 0.2 g fiber; 0.1 g protein.
Notes: This is great as salad dressing, but you can also brush it on salmon. Depending on the size (mine were ~4 oz each), brush about 1/2 tbsp dressing on each piece of salmon. Bake at 425 degrees for 10-15 minutes. Brush with additional 1/2 tbsp of dressing on each piece. Bake for 10 more minutes or until salmon flakes easily with a fork. Serve over butter lettuce (or greens of choice), with additional fresh blackberries and homemade croutons.
