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Berry Vinaigrette Recipe

Serve this light and refreshing vinaigrette over a spring mix salad or fresh fruit salad. If desired, substitute raspberries with strawberries or blackberries.

Ingredients:

1/3 cup Heinz Apple Cider Vinegar
1/2 cup Extra virgin olive oil
2 Tbsp. Sugar
1 cup Halved fresh raspberries

 

Method:

Whisk together Vinegar, oil and sugar in a medium bowl until well mixed, Stir in berries, and season with salt and pepper to taste if desired. Cover and refrigerate for at least 1 hour, or until ready to serve. Serve at room temperature.

Makes about 1-3/4 cups
Prep Time: 5 minutes
Cook Time: 0 minutes
Chill Time: 1 hour

TIP: If preferred, place all ingredients in leak-proof jar or container, and shake vigorously until well mixed.

TIP: Can be made a day ahead. Cover and store in refrigerator until ready to serve. Store in refrigerator for up to 1 week. Serve at room temperature.

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Gardening Tip of the Day

  • If there is poison ivy on your property, late summer is an ideal time to treat it with a herbicide. The full-grown leaves of mature plants provide lots of surface for the spray to adhere for the maximum effect. Spray poison ivy before the plants have berries; otherwise birds will carry, drop and spread the nuisance.
    Use a non-selective herbicide such as Roundup, but be aware it will kill any plant the spray may contact. Spray on a windless day and follow all the directions on the product label carefully. Allow 10 days for signs of success. Very woody poison ivy vines may need a second spraying.