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Raspberry Vinaigrette

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."

Rate/Review | Read Reviews (28)

Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 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

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.

Footnotes

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.