“Made with Blackberry Vinegar, this is a very nice refreshing vinaigrette that goes well with a spring mix salad. I'm not sure how long this will keep, endlessly I suppose, but we've always eaten it before it ever had a chance to go bad! The mustard acts as an emulsifier and the vinaigrette will barely separate during refrigeration.”
READY IN:
15mins
SERVES:
4
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place all ingredients except the oil into a blender. Blend on high for one minute until mixed well, then turn blender off and taste. Adjust with more Splenda if you want a little sweeter vinaigrette.
  2. Turn blender back on and with blender running, slowly add oil. Pour into jar with tight-fitting lid and store in the refrigerator.

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