Berry vinaigrette
- loading...
- Preparation and cooking time
- Prep:
- Easy
- Makes about 150ml/¼ pint
A colourful way to liven up your favourite summer salad
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 30 | |
| fat | 3g | |
| saturates | 0g | |
| carbs | 0g | |
| sugars | 0g | |
| fibre | 0g | |
| protein | 0g | |
| low in | 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
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.
Goes well with
Recipe from Good Food magazine, August 2004
Comments, questions and tips
Overall rating
