Italian Berry Salad
This recipe is adapted from the Barefoot Contessa. Though summer is the best time for sweet and juicy berries, this recipe works throughout the year, making not-so-ripe berries delicioso!!
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INGREDIENTS
Nutrition- 1⁄4cup balsamic vinegar (reduced to 2 tablespoons)
- 1⁄4
- 2
- 1
- 12 -16ounces fresh raspberries
- 4
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DIRECTIONS
- Over medium heat, bring 1/4 cup balsamic vinegar to simmer until reduced to thin syrup consistency(about 15 minutes). It should coat the back of a spoon.
- Remove reduction from heat to cool.
- In a large bowl gently mix fruit, careful not to smash raspberries.
- Add 2 tablespoons of the cooled vinegar reduction and sugar to fruit.
- Stir to coat, again careful not to smash berries.
- Cover and place in refrigerator for 30 - 45 minutes.
- May be served plain in small bowl or with a dollop of Cool Whip, or as a topping spooned over plain cake or ice cream.
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