This low carb blackberry vinaigrette is a wonderfully deep and fruity salad dressing! Sugar free recipe.
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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!
How to Make Low Carb Blackberry Vinaigrette
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
This low carb blackberry vinaigrette is a wonderfully deep and fruity salad dressing!
Ingredients
- 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
Instructions
- 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.
Notes
2g net carbs per serving
Nutrition Information
Yield 4 Serving Size Quarter of the recipeAmount Per ServingCalories 133Total Fat 13gSaturated Fat 1gSodium 44mgCarbohydrates 3gNet Carbohydrates 2gFiber 1g
Carla says
Thanks! We have wild blackberries on our property, and I was looking for something other then jam again this year.
Georgina says
I bet it will be amazing with wild berries!
B Mathis says
When I stored my batch in the refrigerator my olive oil went to a solid. Is this recipe safe to leave out of the refrigerator?
Georgina says
Yes that happens to me too. I just remove it 10 minutes before I’m going to need it, and give it a quick swirl to mix up again.