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Blueberry Vinaigrette
Blueberry Vinaigrette

Before you jump to Blueberry Vinaigrette recipe, you may want to read this short interesting healthy tips about Your Overall Health Can Be Affected By The Foods You Decide To Eat.

When it comes to the foods that you eat, you will see that your overall health can be effected either positively or perhaps negatively. Something that you should not eat no matter what is the different foods that you will find at all of those fast food places. These types of foods are loaded with bad fat and also have little or no nutritional value. For this reason we are going to be going over the foods that you should be consuming that will have a good effect on your health.

Among the first kinds of foods you ought to be eating plenty of, is various berries. The volume of vitamin C that can be obtained in berries, is one of the principal reasons you should be eating berries. Another thing you will recognize is that the antioxidants in berries will be higher than just about any other food that you may select to eat and this can assist with your circulatory system. Another thing you will recognize that these antioxidants can help you with will be keeping your cells healthy, this can help one’s body to fight off a variety of diseases.

Following a number of the suggestions above you will see that you will end up living a healthier life. The pre packaged highly processed foods that you can discover in any store is additionally not good for you and alternatively you should be cooking fresh healthy foods.

We hope you got benefit from reading it, now let’s go back to blueberry vinaigrette recipe. To make blueberry vinaigrette you need 4 ingredients and 2 steps. Here is how you achieve that.

The ingredients needed to prepare Blueberry Vinaigrette:
  1. Take 1/2 cup blueberries, fresh or frozen
  2. Prepare 1/4 cup white vinegar
  3. Prepare 1/4 cup honey
  4. Get 1/4 cup Olive oil
Instructions to make Blueberry Vinaigrette:
  1. Add all ingredients to mini food processor and blend until smooth.
  2. I served over spinach and strawberry salad with toasted pine nuts.

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