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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

  • Fall salad crops can be difficult to start because garden soil is often very warm when seeds need to be planted. To trick the internal mechanism that allows seeds to germinate in warm ground, freeze them for a week or two.
    Or start seeds indoors in flats where it’s cool, and transplant seedlings into the garden immediately after germination. Be sure to include winter or cold-hardy lettuce varieties when planting. They will take temperatures down into the 20s with little or no protection. ‘Little Caesar’, Buttercrunch’ lettuces, ‘Frizz E’endive and ‘Baby’s Leaf Hybrid’ spinach are good choices. When the thermometer dips below freezing, lay an old bed sheet or floating row cover directly over the lettuce, endive and spinach for protection.