Recipe: Spinach Salad with Homemade Blueberry Vinaigrette

This weekend, I was looking for something new and different to make.  But, I really wanted to challenge myself and see if I could do something and not actually follow a recipe or call on something that I’ve seen my mom make for years.  I looked around in my fridge and saw baby spinach leaves, so I thought maybe I could try out a salad dressing!

I’ve never made salad dressing before, but I watch lots of cooking shows, so I know the basics are olive oil and vinegar.  I realized I had a lot of blueberries on hand (again because of some buy one get one free deals at the grocery store), so I decided to try out a Blueberry Vinaigrette!

Spinach Salad with Homemade Blueberry Vinaigrette

I went into it completely blind, and just went on instinct.  I kept adding ingredients until I thought it tasted like salad dressing and until it looked like the right consistency.  And the color, as you can see in the above picture, came out beautiful!

Ingredients:

  • 1 cup blueberries
  • 1 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic, minced

Directions:
  • Combine all ingredients in a food processor until smooth.
  • That’s it!  So simple!!
To make my salad, I put some baby spinach leaves in a salad bowl, drizzled some of my Blueberry Vinaigrette on top, added some goat cheese crumbles and topped it off with a few extra fresh blueberries!  It was amazing!
Notes: When I first dressed the salad, the dressing was the perfect consistency.  After I ate, I noticed the extra leftover dressing had started to thicken a bit.  It may be because of the ratio of blueberries to the olive oil/vinegar mixture.  Next time, I may either try half the amount of blueberries OR double the amount of olive oil and vinegar.  Let me know if you try it out and if it works better with a different combination!!
 

xoxo, Food Marriage

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