Berry vinaigrette

Berry vinaigrette

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Cooking time

Prep: 10 mins

Skill level

Easy

Servings

Makes about 150ml/¼ pint

A colourful way to liven up your favourite summer salad

Nutrition and extra info

Additional info

  • Freezable
  • Easily doubled
Nutrition info

Nutrition per serving (1 tablespoon)

kcalories
30
protein
0g
carbs
0g
fat
3g
saturates
0g
fibre
0g
sugar
0g
salt
0.13g

Ingredients

  • 3 tbsp extra-virgin olive oil
  • 3 tbsp sunflower oil
  • 2 tbsp red or white wine vinegar

Choose from the following berries

  • 3 large ripe strawberries, hulled and finely chopped
  • ½ x 150g punnet raspberries, roughly crushed
  • about 4 tbsp redcurrants, stripped from stalks and lightly crushed with a fork
  • 4-5 tbsp blueberries, roughly crushed or chopped

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Method

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.

Recipe from Good Food magazine, August 2004

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Comments

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diane7liverpool's picture
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This dressing is delicious! Perfect with a walnut salad and really healthly.

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