Raspberry Vinaigrette
- Number of Servings: 20
Ingredients
•1 small shallot, minced •1/2 cup raspberry preserves •1/8 cup honey •1 teaspoon dry mustard •1 teaspoon salt •1/4 teaspoon white pepper •1/2 cup raspberry vinegar (for recipe, go to www.TheYummyLife.com/recipes/142) •1/4 cup water •1/3 cup olive oil •1/3 cup canola oil
3 EASY WAYS TO MIX THE DRESSING:
--In a blender or food processor. Add shallot and process until minced. Add preserves, honey, mustard, salt, pepper, vinegar, and water; process until combined. With the blender/food processor running, add the oils in a thin stream through the hole in the top. Blend until well mixed.
--In a bowl. Whisk together everything except the oils until well combined. Continue whisking while adding the oils in a thin stream. Keep whisking until well combined.
--In a jar. Add everything except the 2 oils to the jar. Cover and shake to combine. Add 2 oils and shake vigorously until well combined.
If too thick, may be thinned by whisking in water a tablespoon at a time until desired consistency. Dressing will keep in the refrigerator for several weeks.
SERVING SUGGESTION:
--Toss dressing with your choice of salad greens. Use approx. 1 tablespoon of dressing per 2 cups of greens.
Serving Size: 2 tablespoons per seving
Number of Servings: 20
Recipe submitted by SparkPeople user STEPMOMSTER.
--In a blender or food processor. Add shallot and process until minced. Add preserves, honey, mustard, salt, pepper, vinegar, and water; process until combined. With the blender/food processor running, add the oils in a thin stream through the hole in the top. Blend until well mixed.
--In a bowl. Whisk together everything except the oils until well combined. Continue whisking while adding the oils in a thin stream. Keep whisking until well combined.
--In a jar. Add everything except the 2 oils to the jar. Cover and shake to combine. Add 2 oils and shake vigorously until well combined.
If too thick, may be thinned by whisking in water a tablespoon at a time until desired consistency. Dressing will keep in the refrigerator for several weeks.
SERVING SUGGESTION:
--Toss dressing with your choice of salad greens. Use approx. 1 tablespoon of dressing per 2 cups of greens.
Serving Size: 2 tablespoons per seving
Number of Servings: 20
Recipe submitted by SparkPeople user STEPMOMSTER.
Nutritional Info Amount Per Serving
- Calories: 77.4
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 116.4 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 0.1 g
- Protein: 0.0 g
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