Ingredients
About 3/4 cups blackberry “juice”/puree ($1)
1/2 cup red wine vinegar ($.30)
1/3 cup olive oil ($.60)
1 Tablespoon sugar or desired sweetener ($.01)
Salt and pepper to taste
Directions
Blend about 1 1/2 cup blackberries until a juice or puree forms. Pour in 1/4 cup of water while blending if necessary, to form the puree.
Place the pureed blackberries into a strainer and stir around and press until the juice falls through.
And you’re just left with the pulp.
Take the strained juice and add it to a plastic container with lid that you can shake vigorously. Add the vinegar, olive oil, sweetener and some salt and pepper.
Shake. Vigorously. And then pour.
And enjoy over top of a simple salad.
Makes about 1 1/2 cups of dressing.
Cost $1.91
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{ 13 comments… read them below or add one }
Looks delicious! I’ll have to keep this recipe in mind for when we pick blackberries in July.
Mary Ellen
This looks great!!!! I just picked a TON of lettuce from our garden so this will be great with it! Thank you!!!
Sounds delish! Will definitely have to try.
Thank you! I’ve been looking for salad dressing inspiration.
yum! am looking for a different version of salad dressing/chicken salad! I hope it is sweet but not sugary sickeningly sweet.
Great idea! I think I could use raspberry too!
I’m a huge Balsamic vinegar lover, so that’s what I’m going to use in the Blackberry Vinaigrette recipe!
@Beth in Ohio,
Oh, and blackberries are on sale for $1 at many grocery stores this week in central Ohio!
Do you think you can make this with Strawberries? I have a ton and trying to figure out what to do with them!
This is a little off topic, but I was wondering what blender you have. I’m thinking of buying vitamix or a blendtec later this year, but can’t decide which one. I noticed your blender is square, which could be either. Whichever it is that you own, do you like it, are there drawbacks, etc. I just hate to spend that much money without doing my research first. Thanks!!
I made this dressing (mine is much darker and inkier). Very nice on a salad of romaine lettuce, chopped apricots and shredded cheese. It paired nicely with pasta alfredo and cut the creamy-tasting sauce. Thanks!
I used balsamic and honey… poured over a bed of mixed greens, strawberries, a few almonds and topped it with a few thin slices of parmesan reggianno… excellent! The flavors blended very well… I think crumbled feta might work nicely as well. Healthy and great taste… you can’t ask for more than that.
This actually works great for a chicken grill sauce. Use it to finish your chicken on the grill just like you would use a bbq sauce.
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