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I grew up on the Oregon coast, where green forests meet the wide Pacific Ocean. A big memory of mine growing up in this woodland paradise is going out with my big sisters and picking blackberries. The bushes were EVERYWHERE! They grow like weeds out there and if the bush was on public land it was up for grabs. We had to watch out for spiders, but we’d come home with buckets of berries. I’ve always loved them!
I’ve been experimenting with salad dressings lately, and this one has taken the cake! I found a similar recipe online but it didn’t seem quite right. So I added my own twist to it. I was not disappointed! Its tangy with just the right hint of sweet that pairs perfectly with spinach (like a salad we made over the weekend, link coming soon!) and other dark greens!
Ingredients
- 6 ounces of blackberries (fresh or frozen and thawed in the fridge overnight)
- 1 cup balsamic vinegar
- 1 cup plain yogurt
- 3 TBS honey
Instructions
- Put all ingredients in blender, blackberries first.
- Pulse a few times, then blend thoroughly until fully combined and smooth.
- Vinaigrette can be stored in the refrigerator in an airtight container for up to 2 weeks. Shake if separation occurs.
Notes
Please note this dressing has a very strong flavor. Use lightly or it may overpower other flavors.
Want another berry style dressing? Try out this Strawberry Vinaigrette over a summer salad!
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