Blueberry Vinegar
  • 2 Packages (6 ounces) Driscoll's Blueberries
  • 3 Cups white vinegar
  • 3/4 Cup sugar
  • Grated zest of 1 orange
Blues Salad
  • 1/4 Cup Blueberry Vinegar
  • 2 Tablespoons walnut or olive oil
  • 1/4 Tsp. salt
  • 1/4 Tsp. coarsely ground pepper
  • 4 Cups mixed lettuces (about 5 ounces)
  • 1 Package (6 ounces) Driscoll's Blueberries
  • 1/2 Cup walnut halves, toasted
  • 1/4 Cup Stilton or blue cheese, crumbled (about 1 ounce)
  • 2 Tablespoons snipped chives or thinly sliced green onion
Blueberry Vinegar
  1. Place blueberries and vinegar in a non-reactive saucepan. Add sugar and orange zest; bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
  2. Strain blueberry mixture though a mesh sieve, pressing out as much liquid as possible. Pour into glass containers.
  3. Refrigerate for up to 6 months.
Blues Salad
  1. Combine blueberry vinegar, oil, salt and pepper in a screw-top jar or medium bowl. Shake or whisk well to blend.
  2. Toss lettuces, blueberries, walnuts, cheese and chives in a large bowl with desired amount of blueberry dressing
  3. Serve immediately.
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Calories 208
Total Fat 18.37 g
Saturated Fat 3.50 g
Cholesterol 7.50 mg
Sodium 213 mg
Total Carbohydrates 10.74 g
Dietary Fiber 2.56 g
Protein 4.30 g