If you miss the deep fruitiness of balsamic-based salad dressings, then you’ll love this low carb blackberry vinaigrette!
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I love adding a fantastic dressing to salad, but did you know that 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 Swerve). Cook the mixture over a low heat for five minutes, stirring to combine and gently mashing the blackberries into the liquid.
Remove from the heat and strain. Yes, I know it means more items to wash up but your dressing will be much better if you do!
Let the mixture cool. Just before serving, whisk in some olive oil. This dressing is delicious over a chicken salad as shown here.Low Carb Blackberry Vinaigrette #lowcarb Click To Tweet
- ¼ cup red wine vinegar
- 1 tsp low carb sweetener
- 1 tbs Dijon mustard
- ½ tsp onion powder
- ½ cup fresh blackberries
- ¼ cup olive oil
- Add the vinegar, sweetener, mustard, onion powder and blackberries to a small saucepan.
- Heat over a low heat, gently mashing the blackberries and stirring until all is combined.
- After five minutes, remove from the heat and strain the mixture. Discard the blackberry pulp.
- Let cool, then whisk in the olive oil.
2g net carbs per serving