Raspberry Vinaigrette
Recipe from EatingWell

Mild-tasting grapeseed oil is the ideal foil for fruity raspberry vinegar. This simple dressing offers an especially nice finish for a salad of mixed greens, fresh peaches or berries and chicken. For an exquisite appetizer, drizzle the dressing over melon wedges (or fresh figs) draped with thin slices of prosciutto.


Raspberry Vinaigrette

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Ingredients
  • 2   tablespoons 
    raspberry vinegar
  • 1/8  teaspoon 
    salt
  •  
    Freshly ground pepper, to taste
  • 1/3  cup 
    grapeseed oil, or canola oil
Directions
1.
Whisk vinegar, salt and pepper in a small bowl. Slowly whisk in oil.
Tip:

1.
MAKE AHEAD TIP: Cover and refrigerate for up to 1 week.
Nutrition information
Per Serving: cal. (kcal) 82, Fat, total (g) 9, sodium (mg) 38, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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