Jimmy and I have been on a diet for about three weeks now, both of us trying to lose the baby weight from three babies in 5 1/2 years. In an effort to improve our overall food choices, we have sworn off fried foods, white flour, refined sugar, bad carbs (basically all the good stuff) and have replaced it with whole wheat products, natural sugars, good carbs and so much grilled chicken I'm starting to cluck.Another required change has been from that uber wonderful, fat and calorie-laden buttermilk Ranch dressing we like to make, to this completely delicious and a-little-better-for-us blueberry vinaigrette.
Do yourself a favor and try it.
Blueberry Vinaigrette
1 cup fresh blueberries (I used a little more 'cause I love, LOVE blueberries)
1/3 cup balsamic vinegar
1/3 cup water
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup vegetable oil (I use extra virgin olive oil as it is much better for you.)
Rinse and drain the blueberries well. Place them in a blender or food processor and pulse to chop finely. Add vinegar, water, onion powder, salt and black pepper. Pulse to blend.
Turn the motor on low and slowly drizzle the oil into the vinaigrette through the feed tube or top of the blender. Blend only until all of the oil is incorporated. Stir in additional water (up to 2 tablespoons) if a thinner consistency is desired. Serve immediately.
Start to finish: 5 minutes
Per tablespoon: 53 calories (90 percent from fat), 5.6 g fat (trace saturated), no cholesterol, trace protein, 1 g carbohydrates, trace dietary fiber, 45 mg sodium.
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