Oil-Free Blackberry Vinaigrette
I walk every morning on the bike trails by my house. I love watching the deer and bunnies prance through the forest. Unfortunately, much of the sides of the trails have been completely taken over by invasive Himalayan blackberry plants. Himalayan blackberries prevent any other native shrubs and grasses from colonizing an area. They start producing berries in July and are still going strong now in October! The plant is not possible to completely get rid of due to its aggressive reproduction, so we might as well get some use out of it! I like to think that if I eat all of the berries, then there will be none left for the birds to spread to pristine forest… Okay maybe I can’t eat all of the berries, but at least I don’t have to buy expensive berries from the farmers market. I have frozen so many containers of blackberries to use throughout the year. I like to make blackberry pancakes and blackberry chia jam. The tartness of the blackberries goes well in a vinaigrette salad dressing.
Oil- Free Blackberry Vinaigrette:
- 1 cup packed blackberries
- 1 cup water (divided)
- 1 tbsp red wine vinegar
- 1/2 cup balsamic vinegar
- 2 tsp Dijon mustard
- 1 tbsp maple syrup
- 1 tsp ground black pepper
- 1/2 tsp garlic powder
- Blend blackberries and 1/2 cup water in a high-speed blender and blend until smooth.
- Strain blackberry mixture through a fine strainer to remove the seeds. It might take some time to go through, but I found it helps to stir and press the blackberries into the strainer.
- Return to the blender and add 1/2 cup water, both vinegars, mustard, maple syrup, black pepper, and garlic powder. Blend until smooth.
- Serve over your favorite green salad. Refrigerate or freeze the leftovers.