Balsamic Cherry Vinaigrette
Made with the juiciest fresh cherries and dark, bold balsamic vinegar, this cherry vinaigrette recipe is the perfect for summer salads!
Equipment
- 1 immersion blender or blender/food processor
- 1 wide mouth mason jar
Ingredients
- 1 cup fresh cherries pitted
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tbs maple syrup
- 1 tsp Dijon mustard
- 1/2 tsp salt
Instructions
- Add all of the ingredients to your mason jar.
- Carefully insert the immersion blender and begin pulsing briefly to start breaking down the cherries.
- Blend all of the ingredients until smooth and creamy.
Notes
This cherry vinaigrette recipe stores wonderfully sealed in the fridge for about 4-5 days. Since the fruit is fresh, it will start to break down after this point.
- Instead of maple syrup, you can also use honey or skip the sweetener entirely.
- For a creamier dressing, you can add a tablespoon or two of mayonnaise or yogurt. I find this dressing to be creamy on its own, though.
- To use frozen cherries, be sure to let them thaw in the fridge first and strain off any excess liquid.
- You can use red wine vinegar or champagne vinegar instead of balsamic, but the dressing will have a much brighter color and more subtle flavor.
Nutrition
Serving: 2tbsp | Calories: 72kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 77mg | Potassium: 27mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.1mg
Servings: 16 servings
Calories: 72kcal
Cost: 4