Savory Blueberry Vinaigrette (Vegan, Gluten-Free, Soy-Free)


From TrueBlue Blueberry Juice


1/2 cup TrueBlue Blueberry Cocktail
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup red onion, finely chopped
2 cloves garlic, finely chopped
2 tsp dijon mustard
1/2 tsp dried basil (I didn’t have this so I added some dried oregano and parsley to taste)
ground pepper to taste

Whisk ingredients together and let sit for a few minutes to let flavors blend. Shake well before serving. Makes 1 3/4 cups.

* It’s very easy to poach chicken breasts and it is a healthy way to cook chicken and retain its juices. Place the chicken breasts in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size strips with two forks.

* Toasting walnuts brings out their strong flavor and you can use less them of them as a result. You’ll find a little goes a long way. I highly recommend not skipping this step. To toast walnuts, place them in a dry skillet over medium heat. Stir frequently and remove from heat once the nuts turn a slight brown hue, about 3-4 minutes, and you can begin to smell their aroma. To crush, place in a small plastic bag to avoid a mess and pound with a flat object.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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