Blueberry Balsamic Vinaigrette

Name: Blueberry Balsamic Vinaigrette
Ingredients: 1 qt + 2 ¼ cup Blueberries (frozen, thawed); 3 cups + 2 Tbsp Vinegar (balsamic); ¾ cup + ½ Tbsp Honey; ¾ cup + ½ Tbsp Dijon Mustard; 1 ½ tsp Salt (kosher); ½ tsp Pepper (black, ground); 1 qt + ½ cup Olive Oil

Clear glass cup with a metal spoon in a purple liquid on a blue napkin on a blue table with a spoon next to it.

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Serving Size:

2 Tablespoons

Yield: 50 servings

Source:

Adapted from Waltham Public Schools

Ingredients

1 qt + 2 ¼ cup Blueberries, frozen, thawed
3 cups + 2 Tbsp Vinegar, balsamic
¾ cup + ½ Tbsp Honey
¾ cup + ½ Tbsp Dijon Mustard
1 ½ tsp Salt, kosher
½ tsp Pepper, black, ground
1 qt + ½ cup Olive Oil

Instructions:

Add all ingredients, except olive oil, to a food processor, blender, or container to use immersion blender.
Slowly stream in olive oil as the other ingredients are all being blended.
Store in refrigerator for up to a week.
Hold for cold service at 41°F or lower.

Nutritional Analysis:

Calories: 223.01kcalCarbohydrates: 9.48gProtein: 0.18gFat: 20.75gSaturated Fat: 2.81gTrans Fat: 0gCholesterol: 0mgSodium: 170.51mgFiber: 0.57gSugar: 6.74g

Note:

Choose USDA foods whenever available to save on cost.