A sweet and tangy dressing, perfect for any salad. I enjoy it on a spring mix with mixed berries, chopped apples, and toasted almond slices.
Ingredients
- 0.5 cups fresh blueberries
- 0.5 cups fresh strawberries , stemmed
- 0.5 cups fresh raspberries
- 1 teaspoon white sugar
- 0.25 cups balsamic vinegar
- 0.25 cups extra-virgin olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons honey
Instructions
-
1
Muddle together blueberries, strawberries, and raspberries with sugar in a medium bowl until combined.
-
2
Pour berry mixture into a blender and add balsamic vinegar, olive oil, Dijon, lemon juice, and honey. Blend until smooth.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Fabulous Fargozas
A moist and tender cheese, garlic, onion and rosemary muffin is quick to make and wonderful served alongside homemade soup, especially potato or Italian-flavored soups. It's a nice change from yeast-type breads or rolls.
Quesadilla Salvadoreña
Quesadilla Salvadoreña is a moist, sweet, pound cake. The key to this recipe is using good quality Parmesan cheese. Buen provecho!
Blackberry Dump Cake
This blackberry dump cake is a real crowd-pleaser. Serve with ice cream or whipped topping.