Fruit Salad With Blackberry Basil Vinaigrette Food

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BLACKBERRY-BASIL VINAIGRETTE



Blackberry-Basil Vinaigrette image

This is a great way to use fresh blackberries when they are in season. So very good! Serve over gourmet mixed greens with slices of avocado, mangos, fresh strawberries, pink grapefruit, blackberries & purple onions. From 2004 Southern Living Annual Recipes.

Provided by Melissa Spangler

Categories     Salad Dressings

Time 5m

Yield 1 cup

Number Of Ingredients 7

5 ounces blackberry preserves or 5 ounces jam
1/4 cup red wine vinegar
6 fresh basil leaves
1 garlic clove, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup vegetable oil

Steps:

  • Pulse first 6 ingredients in a blender or food processor 2 or 3 times until blended.
  • With blender running, pour vegetable oil through food chute in a slow, steady stream; process until smooth. Makes 1 cup.

Nutrition Facts : Calories 1847.4, Fat 163.7, SaturatedFat 21.2, Sodium 1209.2, Carbohydrate 99.4, Fiber 2, Sugar 68.8, Protein 0.9

FRUIT SALAD WITH BLACKBERRY-BASIL VINAIGRETTE



Fruit Salad With Blackberry-Basil Vinaigrette image

From Southern Living. In the produce section of the supermarket are refrigerated jars of sliced mango and pink grapefruit segments which work well in this salad.

Provided by ratherbeswimmin

Categories     Mango

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

8 cups gourmet mixed salad greens
1 1/2 cups sliced mangoes
1 1/2 cups pink grapefruit, segments
1 1/2 cups sliced fresh strawberries
1 cup fresh blackberries
1 large avocado, peeled and sliced
0.5 (10 ounce) jar seedless blackberry preserves
1/4 cup red wine vinegar
6 fresh basil leaves
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon seasoned pepper
3/4 cup vegetable oil

Steps:

  • Add the salad ingredients to a large bowl, toss gently to combine.
  • To make the vinaigrette: Add the first 6 vinaigrette ingredients to the container of a blender; pulse 2 or 3 (or more) times until blended.
  • With blender running, pour vegetable oil through the food chute in a slow, steady stream; process until smooth.
  • Once salad is tossed, serve immediately with vinaigrette.

Nutrition Facts : Calories 445.8, Fat 33.6, SaturatedFat 4.4, Sodium 205.9, Carbohydrate 38.4, Fiber 6.7, Sugar 24.6, Protein 2.2

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