Fresh Berry Vinaigrette
Yield: Makes about 3/4 to 1 cup
Creating your own salad dressing not only is economical but also truly simple. I love the fact they’re so fresh tasting and versatile! Vinaigrette is, at its heart, simply a balance of vinegar and oil. From there you may add shallots and fresh herbs for a classic take, blend in ripe berries as a bright addition, or add ginger, soy sauce and sesame oil for a bit of an Asian twist. The possibilities are virtually endless and you are only limited by your imagination.
- 1/4 cup walnut oil or your favorite salad oil Add to list
- 1/4 cup white wine vinegar, Champagne vinegar or apple cider vinegar Add to list
- 1/2 cup ripe strawberries, capped and halved Add to list
- 2 teaspoons sugar or to taste (you may need more or less depending on the ripeness of the berries) Add to list
- Pinch of clove Add to list
- 1/2 teaspoon salt Add to list
- 1/2 teaspoon freshly ground pepper Add to list
Combine all of the ingredients in a food processor or blender and puree. If it is a little thick, add a splash of orange or pomegranate juice.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
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