BLACKBERRY-BASIL VINAIGRETTE
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
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
SWEET BASIL AND BLACKBERRY JAM
Provided by Giada De Laurentiis
Categories condiment
Time 1h40m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Serving suggestions: Serve on toasted bread, alongside cheeses, or on lamb chops. Mix with yogurt and granola, or layer in desserts or parfaits.
- Place the blackberries and their juice in a medium saucepan and lightly mash with a fork. In a food processor, combine the basil, sugar, orange juice and lemon juice. Blend until smooth. Stir the mixture into the blackberries and bring to a simmer over medium heat. Simmer until the mixture is thick, stirring occasionally, 25 to 30 minutes. Remove the pan from the heat and allow the jam to cool for 1 hour (the jam will continue to thicken as it cools). Refrigerate in an airtight container for up to 3 days.
FRUIT SALAD WITH BLACKBERRY-BASIL VINAIGRETTE
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
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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