If you miss the deep fruityness of balsamic-based salad dressings, then you’ll love this low carb blackberry vinaigrette!
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I love making a salad more interesting with a fantastic dressing, but some balsamic-based options have 7g net carbs per serving of two tablespoons! So I created this version as a low carb alternative – with less than 3g net carbs per serving. It may not seem like much of a difference, but those little carbs do add up over the course of a day!
To make the vinaigrette, add fresh blackberries, red wine vinegar, Dijon mustard, onion powder and sweetener to a saucepan. I should mention that this is NOT an overly sweet vinaigrette, so you may prefer to add more sweetener (I used SwerveSwerve). Cook the mixture over a low heat for five minutes, stirring to combine and gently mashing the blackberries into the liquid.
Let the mixture cool. Just before serving, whisk in some olive oil. This dressing is delicious over a chicken salad as shown here.