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Berry vinaigrette

Berry vinaigrette

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

Good Food team

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Preparation and cooking time
- Prep:10 mins
Easy
Makes about 150ml/¼ pint

A colourful way to liven up your favourite summer salad

Easily doubled
Freezable

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Showing items 1 to 3 of 6

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

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