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Ingredients
- 1/4 c. Boysenberries
- 2 Tbsp. freshly squeezed lemon juice
- 2 Tbsp. Boysenberry or possibly red-wine vinegar
- 1/2 tsp sugar
- 6 Tbsp. extra virgin olive oil Salt Freshly grnd pepper
Directions
- Using a wooden spoon, push Boysenberries through a handheld wire strainer to puree.
- In a medium bowl, whisk together 2 Tbsp. of the Boysenberry puree, lemon juice, vinegar, and sugar.
- In a slow but steady stream, whisk in the extra virgin olive oil till emulsified. Season with salt and pepper. Vinaigrette can be made 1 day in advance and stored in an airtight container in the refrigerator.
- Makes about 3/4 c..
- Yield:"3/4 c."
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 128g | |
| Calories 100 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 124mg | 4% |
| Total Carbs 26.15g | 7% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.83g | 2% |
| Protein 1.07g | 2% |
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