Yield: 4 servings
|1 cup||Sliced fresh strawberries|
|½ cup||Fresh blackberries|
|½ cup||Fresh raspberries|
|2 tablespoons||Triple-berry vinegar; see recipe|
1. Combine all ingredients in a small bowl, stirring gently. Cover and chill.
Yield: 4 servings (serving size: ½ cup) [CALORIES 45 (6%cff) FAT 0.3g] Triple-Berry Vinegar: white wine vinegar with blueberries, raspberries, cranberries, sage and cinnamon. ~(Edited by Pat Hanneman 10/01/98)- Notes: Very Berry. Recipe from "Cooking Class: The Good Stuff," recipes by Dave DiResta and Joanne Foran, authors of The Best 50 Flavored Oils and Vinegars.
Recipe by: Cooking Light Sep98
Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Oct 01, 1998, converted by MM_Buster v2.0l.