Blueberry Vinaigrette Printer-friendly
Yield: About l-2/3 cups
Start to finish: 20 minutes
You can use roasted, grilled, sautéed or poached chicken breast. (You can also use turkey breast.) We tested this recipe with already-cooked chicken breast meat, which is now available from several national brands and can usually be found in the supermarket refrigerated meat case.
1 cup fresh blueberries
1/3 teaspoon salt
1/3 cup balsamic vinegar
1/4 teaspoon black pepper
1/3 cup water
2/3 cup vegetable oil
1 teaspoon onion powder
Rinse and drain the blueberries well. Place them in a blender or food processor and pulse to finely chop. Add the vinegar, water, onion powder, salt and black pepper. Pulse to blend,
Turn the motor on low, and slowly drizzle the oil into the vinaigrette through the feed tube or top of the blender. Blend only until all of the oil is incorporated. Stir in additional water (up to 2 tablespoons) if a thinner consistency is desired. Serve immediately.
Average nutritional values values per tablespoon: 53 calories (90 percent from fat), 5.6 grams fat (trace saturated), 0 cholesterol, trace protein, 1 gram carbohydrates, trace dietary fiber, 45 milligrams sodium