STREAMING NOW: The Delicious Miss Dahl

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“A different and colorful salad dressing, not too oil-heavy. And it's vegan! I can get sunflower oil cheaply from a Mexican grocer nearby but if you can't find it, canola oil or salad oil will work in a pinch. I prefer to use frozen blueberries because I think the consistency's better plus I don't have to sift through them for moldy/rotten berries (and cost and storage reasons) but I'm sure fresh blueberries would work great too.”
READY IN:
10mins
SERVES:
1
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. If using frozen berries, let them thaw out at room temperature for at least 2-3 hours first.
  2. Plop all the ingredients EXCEPT the oil into a blender-- make sure the blueberries go in first though, everything else it doesn't matter what order you put them inches.
  3. Liquefy/pulse etc. until blended. Open the top and pour in the oil as the mixture keeps stirring. Ready to serve or refridgerate! It'll keep for about 2-3 weeks.

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