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Berry vinaigrette

A colourful way to liven up your favourite summer salad

  • Prep: 10 mins
  • Makes about 150ml/¼ pint
  • Easy
  • Makes about 150ml/¼ pint
  • Easy
  • Calories 30
  • Carbohydrates 0
  • Saturated Fat 0
  • Sugar 0
  • Protein 0
  • Fat 3
  • Fibre 0
  • Salt 0.13

Nutrition per serving

  • Calories 30
  • Carbohydrates 0
  • Saturated Fat 0
  • Sugar 0
  • Protein 0
  • Fat 3
  • Fibre 0
  • Salt 0.13

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

Method

  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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