Best 7 Berry Vinaigrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a burst of flavors with our delectable Berry Vinaigrette, a culinary symphony that elevates your salads, grilled meats, and roasted vegetables to a whole new level. This versatile dressing combines the natural sweetness of berries with a tangy twist, creating a perfect balance that complements a wide range of dishes.

Our collection features three distinct Berry Vinaigrette recipes, each offering a unique taste experience. The Classic Berry Vinaigrette is a timeless favorite, showcasing the harmonious blend of fresh berries and zesty vinegar. The Honey Berry Vinaigrette adds a touch of sweetness with a hint of honey, while the Balsamic Berry Vinaigrette introduces a rich, complex flavor profile with balsamic vinegar.

These vinaigrettes are not only delicious but also incredibly easy to prepare, requiring just a few simple ingredients and minimal effort. With our step-by-step instructions and helpful tips, you'll be able to whip up these dressings in no time, transforming your meals into culinary masterpieces.

So, embark on a flavor adventure and discover the magic of our Berry Vinaigrette recipes. Drizzle it over your favorite salads, grilled chicken or fish, or roasted vegetables, and experience the explosion of flavors that will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

MIXED BERRY SPINACH SALAD WITH STRAWBERRY BALSAMIC VINAIGRETTE DRESSING RECIPE BY TASTY



Mixed Berry Spinach Salad With Strawberry Balsamic Vinaigrette Dressing Recipe by Tasty image

Here's what you need: baby spinach, strawberry, blueberry, red onion, sweet apple, candied walnuts, strawberry, balsamic vinegar, extra virgin olive oil, dijon mustard, honey, garlic, salt, pepper, feta cheese

Provided by Tasty

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 15

5 oz baby spinach
1 cup strawberry, sliced
½ cup blueberry
½ red onion, thinly sliced
1 sweet apple, cored, halved and thinly sliced
1 cup candied walnuts, chopped
1 cup strawberry
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
1 tablespoon dijon mustard
1 tablespoon honey
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon pepper
⅔ cup feta cheese, as desired

Steps:

  • For the dressing, push a straw through the strawberries from the tip to the green top to remove the hull. (Or you can cut it off with a knife!)
  • Add the rest of the dressing ingredients.
  • Blend until smooth. Refrigerate.
  • Cut strawberries, apple, and onion into slices.
  • Combine all the salad ingredients in a large bowl.
  • Drizzle with desired amount of dressing and toss to coat. (Spinach wilts easily, don't add dressing until ready to eat!)
  • Sprinkle feta cheese on top and serve.
  • Enjoy!

Nutrition Facts : Calories 446 calories, Carbohydrate 25 grams, Fat 34 grams, Fiber 4 grams, Protein 12 grams, Sugar 17 grams

MIXED BERRY BALSAMIC VINAIGRETTE



Mixed Berry Balsamic Vinaigrette image

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.

Provided by Simon Chong

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 5m

Yield 4

Number Of Ingredients 9

½ cup fresh blueberries
½ cup fresh strawberries, stemmed
½ cup fresh raspberries
1 teaspoon white sugar
¼ cup balsamic vinegar
¼ cup extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons honey

Steps:

  • Muddle blueberries, strawberries, and raspberries together with sugar in a bowl until combined.
  • Pour mixture into a blender and add balsamic vinegar, oil, Dijon, lemon juice, and honey. Blend until smooth.

Nutrition Facts : Calories 205.4 calories, Carbohydrate 20.1 g, Fat 14.2 g, Fiber 1.9 g, Protein 0.5 g, SaturatedFat 2 g, Sodium 192.2 mg, Sugar 15.5 g

MIXED BERRY SALAD WITH STRAWBERRY BALSAMIC VINAIGRETTE DRESSING RECIPE - (4.2/5)



Mixed Berry Salad With Strawberry Balsamic Vinaigrette Dressing Recipe - (4.2/5) image

Provided by á-51103

Number Of Ingredients 17

Dressing:
5 oz. baby spinach leaves
1 cup strawberries, sliced
1/2 cup blueberries
1/2 red onion, thinly sliced
1 sweet apple, cored, halved, and thinly sliced
1 cup candied walnuts, chopped
1 cup strawberries
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1 Tbsp. Dijon mustard
1 Tbsp. honey
1 clove garlic, minced
1/4 tsp salt
1/4 tsp pepper
Garnish:
Feta cheese

Steps:

  • For the dressing, push a straw through the strawberries from the tip to the green top to remove the hull. (Or you can cut it off with a knife!) Add the rest of the dressing ingredients, and blend until smooth. Refrigerate. Cut strawberries, apple, and onion into slices. Combine all the salad ingredients in a large bowl, drizzle with desired amount of dressing and toss to coat. (Spinach wilts easily, don't add dressing until ready to eat!) Sprinkle feta cheese on top and serve.

BEET, WALNUT, WHEAT BERRY SALAD WITH CILANTRO LIME VINAIGRETTE



Beet, Walnut, Wheat Berry Salad With Cilantro Lime Vinaigrette image

This salad can be served as a main dish--it has a combination of grains, legumes, nuts, and seeds to provide complete proteins--or as a side dish. It is a versatile dish, too. You could easily swap out various ingredients to adjust it to your taste. For example, you could swap oranges for limes, rice for wheat berries, lentils for beans, parsley for cilantro, or roasted sweet potatoes for beets.

Provided by jo_mama

Categories     Beans

Time 1h15m

Yield 6 main courses, 6 serving(s)

Number Of Ingredients 12

2 cups wheat berries
1/4 cup rice wine vinegar
15 ounces black beans (or cook your own legumes)
6 beets
2 tablespoons extra virgin olive oil
1 cup walnuts
1 cup pumpkin seeds
5 diced scallions
1 diced bunch cilantro (approximately 1 cup after chopping)
2 limes (you'll use the zest and juice)
3 tablespoons extra virgin olive oil
salt and pepper

Steps:

  • Cook the wheat berries in salted water until softened and chewy. You can either soak overnight to reduce cooking time; bring to a boil, remove from heat and then let soak a few hours in advance; or bring to a boil and simmer until cooked through. It is important to salt the water when cooking the grains so they absorb the salt and have flavor--but don't over salt!
  • Once the wheat berries are cooked to your desired consistency, drain them and drizzle with the rice wine vinegar (they absorb more flavor now than when they cool).
  • Heat oven to 400°F While the wheat berries are cooking, cut the tops and bottoms off the beets, peel, and cube into 1/2" pieces. In a bowl, toss cubed beets with the 2 tbsp olive oil and salt to taste. Spread evenly on a cooking sheet (preferably lined w/parchment paper for no stick cooking and easy clean-up). Cook beets until they are beginning to caramelize (approximately 30 - 45 minutes). Remove from oven and allow to cool a bit.
  • In a large bowl, add cooked wheat berries, drained beans (or other legume), roasted beets, walnuts, pumpkin seeds, scallions, cilantro, lime zest and juice, and olive oil. Stir well. Taste. Season with more salt, acid (either more citrus juice or vinegar), or oil to bring the flavors in to balance.

BERRY VINAIGRETTE



Berry Vinaigrette image

This dressing is wonderful on tossed fresh salad greens and your favorite salad ingredients. Because the raspberry flavor comes from jam, this versatile vinaigrette is convenient to make year-round. -Barbara McCalley. Allison Park, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 1 cup.

Number Of Ingredients 5

3 tablespoons seedless raspberry jam
2/3 cup canola oil
1/3 cup red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place jam in a small microwave-safe bowl. Microwave, uncovered, on high for 10-15 seconds or until melted. Whisk in the oil, vinegar, salt and pepper. Store in the refrigerator.

Nutrition Facts :

WARM WHEAT-BERRY SALAD WITH SALMON AND MAPLE SOY VINAIGRETTE



WARM WHEAT-BERRY SALAD WITH SALMON AND MAPLE SOY VINAIGRETTE image

Categories     Salad     Fish     Dinner     Lunch

Yield 4

Number Of Ingredients 14

1/4 cup plus 1 tablespoon pure maple syrup
3 tablespoons soy sauce
3 tablespoons plus 2 teaspoons fresh lemon juice
1 tablespoon Dijon mustard
1/4 cup plus 2 tablespoons olive oil
3 1/2 cups water plus additional if necessary
1/2 cup wheat berries
1/2 teaspoon coarse salt
1/4 cup chopped scallion
two 6-ounce pieces center-cut salmon fillet with
skin
1/2 cup pecans, chopped coarse
3 cups loosely packed mesclun washed and
spun dry

Steps:

  • In a bowl, whisk together syrup, soy sauce, lemon juice, and mustard and in a slow stream, add 1/4 cup olive oil until emulsified. In a small saucepan bring water, wheat berries, and salt to a gentle boil. Cook wheat berries, uncovered, adding additional water if necessary to keep wheat berries covered, stirring occasionally, 45 minutes to 1 hour, or until tender. Drain wheat berries in a sieve. In a bowl, stir together wheat berries, 1/4 cup vinaigrette, and scallion. Pat salmon dry and season with salt and pepper. In a large non-stick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and toast pecans with salt and pepper to taste, stirring, until golden brown, about 2 minutes. Transfer pecans with a slotted spoon to a plate and cool. In skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook salmon, flesh sides down, until golden brown, 4 minutes. Turn salmon carefully with a large metal spatula and cook about 4 minutes more or until just cooked through. Transfer salmon with spatula to another plate and brush top with 2 tablespoons vinaigrette. Cut salmon diagonally into 8 pieces. Add remaining vinaigrette to skillet and heat just until warm. In a bowl combine mesclun, salt and pepper to taste, and just enough vinaigrette to coat and toss to combine well. Divide one third wheat berries among 4 plates and top with half of greens and pecans. Layer remaining wheat berries, salmon, greens, and pecans. Drizzle salads with some remaining vinaigrette. Serves 4 as a first course or a light luncheon main course.

PICK YOUR BERRY VINAIGRETTE



Pick Your Berry Vinaigrette image

This is a refreshing light dressing for your salad. I used raspberries in this salad dressing recipe. This made for a tart dressing which I enjoyed. But if you want a sweeter salad dressing strawberries or blueberries (or maybe both combined?) would be your choice. I can't wait to try those versions next.

Provided by debbie lopez

Categories     Other Salads

Time 5m

Number Of Ingredients 6

8 oz fresh berries, either strawberries, blueberries, or raspberries
2 Tbsp honey
2 Tbsp white vinegar or apple cider vinegar
2 Tbsp olive oil
1/4 tsp salt
1/8 - 1/4 tsp pepper

Steps:

  • 1. Place all ingredients in a blender and blend until smooth. Chill till ready to serve.

Tips:

  • Use ripe berries: The riper the berries, the sweeter and more flavorful your vinaigrette will be.
  • Choose a good quality olive oil: The better the olive oil, the better your vinaigrette will taste.
  • Add a splash of vinegar: Vinegar adds a bit of acidity and brightness to the vinaigrette.
  • Season to taste: Add salt and pepper to taste, and adjust the other ingredients as needed.
  • Use fresh herbs: Fresh herbs, such as basil, thyme, or oregano, can add a lot of flavor to your vinaigrette.
  • Let the vinaigrette rest: Letting the vinaigrette rest for a few minutes before using allows the flavors to meld together.

Conclusion:

Berry vinaigrettes are a delicious and versatile way to add flavor to your salads, grilled meats, and vegetables. They are also a great way to use up ripe berries. With so many different variations to choose from, you are sure to find a berry vinaigrette that you love. So next time you are looking for a new way to dress up your salad, give a berry vinaigrette a try!

Related Topics