This savory blueberry vinaigrette recipe comes from TrueBlue Blueberry Juice.
Special Diet Notes: Savory Blueberry Vinaigrette
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, and vegetarian.
- ½ cup blueberry juice
- ¼ cup olive oil
- ¼ cup red wine vinegar
- ¼ cup red onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 teaspoon dijon mustard
- ½ teaspoon 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 1¾ 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.