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Bright green salad of lettuce, sliced radishes and avocado with bright fuchsia dressing drizzled over.
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4.93 from 13 votes

Quick And Easy Blackberry Vinaigrette Salad Dressing

Sweet tart blackberries blend up quickly to make a delicious fruity salad dressing. A perfect topper for simple greens or a salad with nuts, fruit or cheese. Makes about 1.5 cups after straining seeds out.
Prep Time5 minutes
Total Time5 minutes
Course: Salad, Salad Dressing, Vinaigrette
Cuisine: American
Keyword: Blackberry salad dressing, blackberry vinegar
Servings: 16 servings
Calories: 91kcal
Author: Sabrina Currie

Ingredients

  • 1 c Blackberries
  • ⅔ c Olive Oil
  • ⅓ c Red Wine Vinegar
  • 1 teaspoon Fresh Thyme Leaves (or ½ teaspoon dried thyme)
  • 2 tablespoon Maple Syrup
  • 1 teaspoon Sea Salt + ½ teaspoon Fresh Ground Pepper or to taste

Instructions

  • Add all ingredients to the bowl of a small food processor or blender. Blend until pureed and there are no lumps.
  • Season to taste with extra salt and pepper if you like. Pulse again to blend.
  • Strain through a sieve to remove blackberry seeds. Drizzle over salad and toss or store in an airtight container in the refrigerator up to 10 days.

Notes

This can be stored in the freezer, in an airtight container for up to 6 months. Thaw overnight in the fridge or at room temperature for 6 hours before serving.

Nutrition

Calories: 91kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1mg | Potassium: 23mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.2mg