I try to eat a big salad every day for lunch, and though I don’t always succeed, I feel much better on those days that I do. As you can imagine, eating the same thing every day could get boring; for me, the key to keeping it exciting is not so much in changing the salad ingredients but in jazzing up those ingredients with different salad dressings.
Though I know that people can be very set in their ways when it comes to dressings, I’m not a stickler for any one type of salad dressing. Thick or thin, creamy or vinegary, tart or sweet–I like all types, depending on my mood and the contents of my fridge. I just require that dressing be tasty, fresh, and low in fat.
This dressing meets all of those requirements. It’s sweet and tangy in the right proportions and gets its thickness and body from fresh blueberries rather than from added fat. I used my Vitamix to blend it to almost-smoothness (the tiny blueberry seeds remain unblended, as you can see from the photo below) but any blender that’s capable of pureeing small quantities should do the trick. Drizzle it over a bed of fresh lettuces sprinkled with tomatoes, walnuts, and a few whole blueberries for a summertime-only treat.
Due to the blueberries’ natural pectin, this dressing will quickly begin to gel after a few minutes. Use immediately or blend in additional liquid to make it pourable.
- 1/2 cup blueberries, fresh or frozen (but fresh is best)
- 1 tablespoon apple juice
- 2 tablespoon red or white wine vinegar
- 2 tablespoons soy yogurt (or use water or additional apple juice)
- 1 teaspoon shallots, coarsely chopped
- 1/8 teaspoon salt
- 1 pinch stevia (or other sweetener, to taste)
- Freshly ground black pepper to taste
- Puree all ingredients in blender until relatively smooth. Drizzle over salad and serve.
Preparation time: 5 minute(s) | Cooking time: 1 minute(s)
Number of servings (yield): 4
Serving size: 1/4 of a recipe (1.3 ounces).
Percent daily values are based on the Reference Daily Intake (RDI) for a 2000 calorie diet.