This Blueberry Balsamic Vinaigrette is savory and has delicious anti-inflammatory properties. It is easy to make and goes well on any green leafy salad.


¼ cup fresh blueberries

1 cup olive oil

⅓ cup balsamic vinegar

Stevia to taste


Place blueberries in a small saucepan with just enough water to cover the bottom of the pan. Cook on medium-low heat until berries are just soft and thickened.

Pour the berry mixture into a blender. Blend on high, combined with the oil and vinegar.  For a sweeter flavor, add Stevia to taste.  Allow cooling.

Store in a covered container in the refrigerator for up to 1 week.



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