Comments on: Fresh Green Salad with Blackberry Ginger and Lime Vinaigrette https://pantrytotable.com/fresh-green-salad-with-blackberry-ginger-lime-vinaigrette/ Food Recipe Blog for Flavorful Dishes with Flair Sat, 27 Jun 2026 20:40:49 +0000 hourly 1 https://wordpress.org/?v=7.0.1 By: Carrie Dault https://pantrytotable.com/fresh-green-salad-with-blackberry-ginger-lime-vinaigrette/#comment-3654 Sat, 27 Jun 2026 20:40:49 +0000 https://pantrytotable.com/?p=15738#comment-3654 In reply to Lisa.

Yes, there is a “general” rule to a basic vinaigrette of 3:1. However, this can be adapted to taste preferences. When I saw your question, I remade the recipe to check my amounts. This recipe makes a sweet and dark dressing, which I like. But, you can certainly change the amounts as you like. You can always start with a couple of tablespoons of vinegar to the 1/3 cup of oil and adjust from there. I’m curious, were you able to find the infused oil and vinegar flavors in the recipe?

]]> By: Lisa https://pantrytotable.com/fresh-green-salad-with-blackberry-ginger-lime-vinaigrette/#comment-3653 Sat, 27 Jun 2026 18:16:34 +0000 https://pantrytotable.com/?p=15738#comment-3653 I have a question on your comment about a 3:1 ratio of oil to vinegar. The recipe calls for 1/3 cup oil and 1/3 cup vinegar, which is a 1:1 ratio. Should it be 1 cup of oil to 1/3 cup vinegar (which seems like a lot of oil)?

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