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Berry vinaigrette

Berry vinaigrette

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A star rating of 4 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
  • Easy
  • Makes about 150ml/¼ pint

A colourful way to liven up your favourite summer salad

  • Easily doubled
  • Freezable
Nutrition: per serving (1 tablespoon)
HighlightNutrientUnit
kcal30
fat3g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0.13g
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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

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Overall rating

A star rating of 4 out of 5.2 ratings
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