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Raspberry Vinaigrette

Serves: 5
Total Calories: 246
Yield: 1 cup

Ingredients

1/4 cup fresh or frozen raspberries
1 tablespoon chopped red onion
1/4 teaspoon finely chopped garlic
1/4 teaspoon pink peppercorn (optional)
1/4 teaspoon minced fresh thyme leaves
2 tablespoons raspberry vinegar
2 tablespoons rice wine vinegar
2 tablespoons red wine vinegar
1/2 cup olive oil
1/4 cup honey

Directions:

Blend raspberries, red onion, garlic, pink peppercorns (optional), thyme and all 3 vinegars in a blender. With the blender on medium speed, slowly drizzle in olive oil, then honey, blending until creamy. Strain through a small-holed sieve to trap raspberry seeds. Chill.

Nutritional Facts:

Serves: 5
Total Calories: 246
Calories from Fat: 192

This Raspberry Vinaigrette recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.


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