Berry vinaigrette

Prep: 10 mins

Easy

Makes about 150ml/¼ pint
A colourful way to liven up your favourite summer salad

Nutrition and extra info

  • Freezable
  • Easily doubled

Nutrition: per serving (1 tablespoon)

  • kcal30
  • fat3g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0.13g
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Ingredients

  • 3 tbsp extra-virgin olive oil
  • 3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 tbsp red or white wine vinegar

Choose from the following berries

  • 3 large ripe strawberries, hulled and finely chopped
    Strawberries

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • ½ x 150g punnet raspberries, roughly crushed
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • about 4 tbsp redcurrants, stripped from stalks and lightly crushed with a fork
    Redcurrant

    Redcurrant

    red-cur-rant

    These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…

  • 4-5 tbsp blueberries, roughly crushed or chopped
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

Method

  1. Shake the oils and vinegar in a bottle or jar with a tight-fitting lid until blended. Season with salt if you want, and pepper, then drop in the fruit. Shake gently before using. Keeps in an airtight container in the fridge for up to 3 days.

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Comments, questions and tips

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Comments (1)

diane7liverpool's picture
5

This dressing is delicious! Perfect with a walnut salad and really healthly.

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