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Raspberry Vinaigrette

SUBMITTED BY: Dorothy Smith

"This fruity salad dressing gets its beautiful rich red color from raspberries. A hint of Dijon mustard gives it just the right touch of tartness. Field editor Dorothy Smith from El Dorado, Arkansas shared the recipe."
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 5 star rating.
Read Reviews (2)
PREP TIME  10 Min
READY IN  10 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 1/3 cups fresh raspberries or thawed frozen unsweetened raspberries
  • 1/3 cup reduced sodium chicken broth
  • 2 tablespoons sugar
  • 1 tablespoon cider vinegar
  • 2 1/2 teaspoons olive or canola oil
  • 2 teaspoons Dijon mustard
  • mixed salad greens

DIRECTIONS

  1. Press raspberries through a sieve, reserving juice; discard seeds. In a jar with a tight-fitting lid, combine the broth, sugar, vinegar, oil, mustard and reserved juice. Refrigerate. Shake before serving over salad greens.

FOOTNOTE

  • Nutritional Analysis: One serving (2 tablespoons salad dressing) equals 37 calories, 2 g fat (trace saturated fat), 0 cholesterol, 57 mg sodium, 6 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: 1/2 fruit.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 16, 2007 by Annie
I would give this ten stars if I could. I just poured all the ingredients in the blender, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 18, 2008 by KANOLET
Delicious way to use my abundance of fresh berries. I used a little less oil do to dieting and... MORE


 
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