Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Blueberry Vinegarette Dressing




Source of Recipe


My MIL, Jo, made this from Cooking Light Magazine, I think


Recipe Introduction


Jo served this delicious fat-free salad dressing on a mixed herb salad with candied pecans, orange, grapes, blueberries and strawberries. Great salad!



List of Ingredients




1 cup blueberries
3/4 cup white wine vinegar (Having no white wine vinegar, I used 1/4 cup rice vinegar, 1/4 cup lavender vinegar and 1/4 cup white wine)
2 tablespoons sugar
1 small bay leaf


Recipe



Mash blueberries and place in small saucepan. add vinegar, sugar, and bay leaf. Bring to boil. Cover and reduce heat and simmer 10 minutes. remove from heat. Cover and let stand for 4 hours. chill.Recipe says to strain and discard solids but I preferred to keep them.

Yield: 1 cup. Calories: 7 per tbsp. Carb. 1.9%