Blackberry Basil Vinaigrette

Summer is a great time of year to test out this recipe! I love making new dressings because they are easy to make and I love having all whole food ingredients in them!

This dressing takes a little more effort because you have to reduce the blackberries down but I promise it will totally be worth it! In the summer we usually have so much basil so I am always looking for new ways to use it!

Blackberry Basil Vinaigrette

Samantha Tasso

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Course Salad

Servings 8

Calories 98 kcal

Ingredients

  

Blackberry Syrup

• 6 oz blackberries
• 1/3 cup water

Dressing

• 2 tbsp blackberry syrup
• 1 tbsp basil, finely chopped
• 2 tbsp white wine vinegar
• 6 tbsp olive oil
• salt

Instructions

 

• Start by reducing the blackberries in a small saucepan. Add blackberries and water and heat until it comes to a boil. While cooking carefully press blackberry with a fork to help break them down. Lower heat and continue to stir them and press them.
• Strain the blackberries using a fine mesh strainer and reserve the juice. Make sure to press the blackberries to get more out of them.
• Put the juice back in a saucepan and reduce until the juice thickens.
• Put 2 tbsp syrup, basil, white wine vinegar, olive oil, and a pinch of salt into a jar and shake.
• Store in fridge

Notes

1 serving = 10g fat, 2g carbs, 0g protein