Berry vinaigrette

Berry vinaigrette

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(2 ratings)

Prep: 10 mins


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

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 2 tbsp red or white wine vinegar

Choose from the following berries

  • 3 large ripe strawberries, hulled and finely chopped



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

  • ½ x 150g punnet raspberries, roughly crushed



    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



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

  • 4-5 tbsp blueberries, roughly crushed or chopped



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


  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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4th May, 2011
This dressing is delicious! Perfect with a walnut salad and really healthly.
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