Blackberry Basil Vinaigrette Recipes

Steps:

• Pulse first 6 ingredients in a blender or food processor 2 or 3 times until blended.
• With blender running, pour vegetable oil through food chute in a slow, steady stream; process until smooth. Makes 1 cup.

Steps:

• Serving suggestions: Serve on toasted bread, alongside cheeses, or on lamb chops. Mix with yogurt and granola, or layer in desserts or parfaits.
• Place the blackberries and their juice in a medium saucepan and lightly mash with a fork. In a food processor, combine the basil, sugar, orange juice and lemon juice. Blend until smooth. Stir the mixture into the blackberries and bring to a simmer over medium heat. Simmer until the mixture is thick, stirring occasionally, 25 to 30 minutes. Remove the pan from the heat and allow the jam to cool for 1 hour (the jam will continue to thicken as it cools). Refrigerate in an airtight container for up to 3 days.

Steps:

• Pulse blackberries and balsamic vinegar together in a blender until smooth.
• Strain blackberry mixture through a fine mesh strainer into a bowl. Stir yogurt and sugar into the blackberry mixture with a whisk until smooth.

Steps:

• Add the salad ingredients to a large bowl, toss gently to combine.
• To make the vinaigrette: Add the first 6 vinaigrette ingredients to the container of a blender; pulse 2 or 3 (or more) times until blended.
• With blender running, pour vegetable oil through the food chute in a slow, steady stream; process until smooth.
• Once salad is tossed, serve immediately with vinaigrette.