Name: Berry vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: Makes about 150ml/¼ pint
Cuisine: British
Ingredients: 3 tbsp extra-virgin olive oil; 3 tbsp sunflower oil; 2 tbsp red or white wine vinegar; 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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Berry vinaigrette

Berry vinaigrette

Good Food team

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Makes about 150ml/¼ pint

Easy

Prep: 10 mins

A star rating of 4 out of 5.2 ratingsRate

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A colourful way to liven up your favourite summer salad

Easily doubled

Freezable

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Early harvest-time salad

A star rating of 2 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving (1 tablespoon)

kcal30
fat3g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0.13g

low

Method

step 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.

Recipe from Good Food magazine, August 2004

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A star rating of 4 out of 5.2 ratings

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