Italian Berry Salad

1. 1

   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.

2. 2

   Remove reduction from heat to cool.

3. 3

   In a large bowl gently mix fruit, careful not to smash raspberries.

4. 4

   Add 2 tablespoons of the cooled vinegar reduction and sugar to fruit.

5. 5

   Stir to coat, again careful not to smash berries.

6. 6

   Cover and place in refrigerator for 30 - 45 minutes.

7. 7

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.