Comments on: Blueberry Balsamic Vinaigrette

By: Chellie Schmitz

Chellie Schmitz — Sun, 11 May 2025 23:20:32 +0000

In reply to Garrett. Glad you liked it and could use all the berries.

By: Garrett

Garrett — Fri, 09 May 2025 18:38:53 +0000

Hey there. This was a great guide for my first blueberry basalmic vinaigrette. Just one quick note: I didn’t have any berry mixture left, as the instructions don’t say to reserve any, but your post note says there will be leftovers. Other than that, thanks for a good guide!

By: Marialaura Sasso

Marialaura Sasso — Tue, 09 Apr 2024 02:56:48 +0000

Sounds great. I am I will try it

By: Chellie Schmitz

Chellie Schmitz — Thu, 24 Jun 2021 18:52:49 +0000

In reply to Kathleen Pope. The possibilities are endless with this dressing! Happy you loved it!

By: Kathleen Pope

Kathleen Pope — Mon, 21 Jun 2021 22:45:35 +0000

This was so delicious! I used it as a marinade for some chicken, then used the rest on a cool, crisp salad, not too sweet, not too sour! Just right!

By: Chellie Schmitz

Chellie Schmitz — Fri, 21 Aug 2020 13:00:10 +0000

In reply to Janet. It should be 3/4 cup of Olive Oil. I've changed it in the recipe card. If you like it a little more tangy, you can even cut the olive oil a little more. I recommend making it as written the first time, and then after that add your own tweaks if you feel necessary. Make it your own. :-)

By: Janet

Janet — Fri, 21 Aug 2020 05:27:57 +0000

In reply to Chellie Schmitz. Hi! I was just wondering if the one cup of olive oil was correct?

By: Alicia Wood

Alicia Wood — Sun, 28 Jun 2020 17:51:53 +0000

Would love to know if anyone has tried to preserve this vinaigrette in a water bath!

By: Chellie Schmitz

Chellie Schmitz — Mon, 20 Apr 2020 18:42:32 +0000

In reply to Kathy. Hi Kathy, I'm looking into this, I may have had a typo! Thanks for your patience.

By: Kathy

Kathy — Tue, 14 Apr 2020 22:57:59 +0000

In reply to Linda. I definitely agree the measurements are WAY off.

By: Chellie Schmitz

Chellie Schmitz — Sat, 13 Jul 2019 16:47:12 +0000

In reply to Bobbi. Hi Bobbi, honestly, I've never done it. Please stop back and let us know if you try it out and how the results are!

By: Bobbi

Bobbi — Sat, 13 Jul 2019 14:51:40 +0000

Can I water bath for preservation? If so what time would you recommend?

By: chellie

chellie — Mon, 19 Nov 2018 13:16:29 +0000

In reply to Hanna. You could absolutely just cook and use 1/2 cup of blueberries. In the recipe notes I talk about other ways I enjoy the blueberries. Some people like to use more than 1/2 a cup, so it gives some versatility. But just do what works best for you! :-)

By: Hanna

Hanna — Mon, 19 Nov 2018 05:09:02 +0000

Why would you use a cup of blueberries if you’re only using half of the mixture?

By: chellie

chellie — Mon, 17 Sep 2018 09:06:25 +0000

In reply to Anne Carruthers. I'm so glad you enjoyed it! Great idea serving over salmon.

By: Anne Carruthers

Anne Carruthers — Sun, 16 Sep 2018 12:53:48 +0000

Wonderful recipe – thanks! Thawed frozen blueberries and used the dressing over a grilled salmon salad. Delicious, not too sweet, and a perfect complement.

By: chellie

chellie — Sat, 30 Jun 2018 18:43:33 +0000

In reply to Linda. I'm so glad you found a way to make it your own!

By: Linda

Linda — Thu, 28 Jun 2018 19:52:42 +0000

This recipe for blueberry vinagerette is to heavy on the olive oil. Our suggestion decrease it to 3/4 cup of olive oil, 1 cup of bluerberries, and 1/3 cup of balsamic vinergsrette!