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Blueberry Vinaigrette

Blueberry Vinaigrette

Blueberry pie filling is processed with garlic, lemon juice and zest and Dijon mustard, then emulsified with lemon olive oil and mixed with minced fresh ginger to serve.

Blueberry Vinaigrette


Servings: 24

1 1/2 cups Lucky Leaf® Blueberry Pie Filling
2/3 cup fresh lemon juice
2 Tbsp. lemon zest
1/4 cup Dijon mustard
1/4 cup fresh ginger, sliced
2 peeled shallots
3 cloves garlic
1 cup vegetable oil
1/2 cup minced fresh parsley or cilantro


  1. In processor bowl equipped with a blade, process pie filling, lemon juice and zest, mustard, ginger, shallots and garlic until smooth.
  2. Slowly add oil into processor bowl with motor running (mixture will thicken). Remove from processor and store in covered container in refrigerator for at least 2 hours before using. (Water may be whisked into the dressing to loosen consistency if desired.)
  3. Use as a salad dressing, marinade or dip. Use 3 Tbsp. per serving. Serve on a salad, sprinkled with crumbled feta or goat cheese and topped with grilled salmon, shrimp, chicken and/or grilled vegetables.

Plating Suggestion: Show poured on a fresh green salad with feta or goat cheese topped with a fillet of grilled salmon.

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