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Blueberry vinaigrette and a bowl of blueberries

Blueberry Vinaigrette

  • Prep Time
    Prep Time: 30 minutes, plus 1 hour stand time
  • Cook Time
    Cook Time: 20 minutes
  • Serves
    Serves: 4 (abut 1/2 cup)
Blueberry Vinegar
  • 2 Packages (6 ounces each) Driscoll's Blueberries
  • 3 Cups white vinegar
  • 3/4 Cup sugar
  • Grated zest of 1 orange
Blueberry Vinaigrette
  • 5 Tablespoons vegetable oil
  • 2 Teaspoons chopped fresh parsley
  • 2 Teaspoons minced onion
  • 1/4 Tsp. grated orange or lemon zest
  • 1/4 Cup Blueberry Vinegar
  • Salt and pepper to taste
Blueberry Vinegar
  • 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.
  • Strain blueberry mixture though a mesh sieve, pressing out as much liquid as possible. Discard solids. Pour into glass containers.Allow to stand for 1 hour.
  • (Note this mixture can be refrigerated for up to 6 months.)
Blueberry Vinaigrette
  • Combine oil, parsley, onion, orange zest, salt, pepper and blueberry vinegar in a screw-top jar or bowl. Shake or whisk until thoroughly blended. Let stand at room temperature 1 hour to blend flavors.
  • Refrigerate.
  • Shake or whisk before serving.
Calories 171
Total Fat 17.54 g
Saturated Fat 1.29 g
Cholesterol 0 mg
Sodium 40 mg
Total Carbohydrates 3.59 g
Dietary Fiber .30 g
Protein .14 g