Blackberry Vinaigrette
Published: May 2017
Commodity: Blackberries
Season: Summer
Yield: 4-6, 1 ounce servings
Plate it up! Project
County Extension Agents for Family and Consumer Sciences
University of Kentucky, Dietetics and Human Nutrition Students
Ingredients
1/2 cup fresh blackberries
1/3 cup olive oil
2 tablespoons honey
2 tablespoons white wine vinegar
1 teaspoon lemon juice
Salt and pepper to taste
Directions
Place all the ingredients in a food processor or blender and blend until smooth. Strain mixture through sieve to separate blackberry seeds. Drizzle on salad to taste. Can also be served over grilled chicken.
Nutrition Facts
180 calories16 g fat
2 g saturated fat
0 mg cholesterol
125 mg sodium
10 g carbohydrate
1 g fiber
8 g sugar
0 g protein