(FRAGOLE ED UVE CON MENTA E VINIGLIA)
This colorful salad is accented with mint, a favorite ingredient in native cooking.
Recipe information
Yield
Makes 4 servings
Ingredients
2 12- to 16-ounce baskets strawberries, hulled, quartered
2 cups seedless green grapes
1/4 cup sugar
2 teaspoons finely chopped fresh mint
1/4 teaspoon vanilla extract
Preparation
Combine all ingredients in large bowl; toss to coat fruit. Cover and refrigerate at least 1 and up to 4 hours. Spoon fruit into bowls and serve.
