Second Place-Fruit Salad with Blackberry Vinaigrette-Rhonda Hughes, Jefferson County|
8 cups mixed salad greens
1 1/2 cups sliced mango
1 1/2 cups pink grapefruit segments
1 1/2 cups sliced fresh strawberries
1 cup fresh blackberries
1 avocado, sliced
1/2 (10-ounce) jar seedless blackberry preserves
1/4 cup red wine vinegar
6 fresh basil leaves
1 garlic clove, sliced
1/2 teaspoon salt
1/2 teaspoon seasoned pepper
3/4 cup vegetable oil
Salad: Place all ingredients in large bowl and gently toss. Serve immediately with blackberry vinaigrette dressing prepared as follows.
Dressing: In a blender, pulse blackberry preserves, red wine vinegar and next four ingredients two or three times. With blender running, pour vegetable oil through food chute in a slow steady stream. Process until smooth.