Blueberry Salad Dressing

Blueberry salad2

Welcome to my food blog!  For our first recipe, we are making a simple blueberry dressing. This is a great recipe that is very versatile; it’s a great sweet salad dressing, or you can use it as a dip for fresh fruit.

As for the salad to put under this dressing, I used a simple salad of baby romaine, fresh blueberries, almonds, and a sprinkling of feta cheese. However, don’t feel confined to these ingredients; just remember some simple rules to make a nice salad. First, a salad should have the five basic flavors: bitter, sour, savory, salty, and sweet.  Your greens will typically be the bitter, and the dressing the sour. For the savory, nuts or meat work well (grilled chicken makes a great addition to this salad). I typically use a strong cheese for my salty flavor; blue, goat, feta and Parmesan are all nice cheeses. For the sweet component, fruit is the easiest choice.  Carrots or beets are also good, and usually the dressing will have a little sweetness in it as well. Lastly, every salad needs a crunch component.  Nuts, carrots, cucumber, or anything similar would give the salad some bite.

Sadly, summer is coming to a close and it will be difficult to still get fresh blueberries, so frozen blueberries can be used in the dressing if necessary.  Just make sure to thaw them first.

Ingredients for the Blueberry Dressing:

6oz plain fat free yogurt

2 tbsp honey

3 oz blueberries

1 tbsp lemon juice

Pinch of salt


1)      Put all the ingredients into a blender.

2)      Puree until nice and smooth.

3)      As yogurts and blueberries vary in flavor, adjust the dressing to taste. If it is too sweet, add a little lemon juice, or if too sour, some honey, adding about a teaspoon at a time of either until the dressing is balanced.  Also, if the flavors seem flat, add a tiny bit more salt.

4)      The dressing will keep for up to 5 days refrigerated. Just let it return to room temperature and give it a very good stir before serving.

Note: This dressing looks best drizzled atop a composed salad. I would not recommend it for a tossed salad.

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