Sweet & Tangy Huckleberry Vinaigrette
This huckleberry vinaigrette is tangy, sweet and fruity and absolutely perfect over a light salad, especially when fruit is incorporated into the salad.
Servings: 36 servings
Calories: 57kcal
Ingredients
- ¾ cup huckleberry syrup (may use less)
- ¾ cup balsamic vinegar
- ¾ cup olive oil
- 1 teaspoon dried mint leaves (crushed)
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper (freshly ground)
- 1 clove garlic ( or ¼ teaspoon garlic powder)
Instructions
- Add huckleberry syrup, balsamic vinegar, and oil to a salad dressing dispenser or squeeze bottle.
- Add dried mint, sea salt, black pepper, and crushed garlic clove.
- Shake the bottle or whisk the ingredients until the vinaigrette is emulsified.
- Pour over your favorite leafy salad mix and enjoy!
Notes
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- See post for salad recipe!
- I love the simplicity of this recipe because it's easy to adjust the amount. The 1-1-1 ratio of huckleberry syrup, balsamic vinegar, and oil can easily be scaled up or down.
- If you prefer your dressing less sweet, you can add ¼ cup of syrup at a time until you achieve the sweetness you desire.
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- If your huckleberry syrup is chunky, I recommend blending it until smooth so that the vinaigrette is easier to dispense especially through a squeeze bottle.
- I like to add fresh huckleberries (or other berries) to my salad when dressing it with huckleberry vinaigrette.
- This vinaigrette can be stored in the refrigerator for at least one week but I've had it last a month or more. Using powdered garlic instead of fresh garlic can extend its shelf-life.
Nutrition
Serving: 1Tablespoons | Calories: 57kcal | Carbohydrates: 4g | Protein: 0.03g | Fat: 5g | Saturated Fat: 1g | Sodium: 19mg | Fiber: 0.004g | Sugar: 3g
