Real Raspberry Vinaigrette

http://www.eatingwell.com/recipes/real_raspberry_vinaigrette.html

From EatingWell:  November/December 1995

Pureed raspberries thicken this beautiful rose-colored dressing. It's a perfect accent for fresh spinach or peppery greens, avocados or sliced fruit.

1/2 cup | Active Time: 10 minutes | Total Time: 10 minutes

Ingredients

• 1/4 cup boiling water
• 1 tea bag, preferably Earl Grey
• 1/2 cup frozen unsweetened raspberries, (not thawed)
• 1 shallot, peeled and coarsely chopped
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon red-wine vinegar
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Preparation

1. Pour boiling water over tea bag in a small bowl; let steep for 3 minutes, then pour the brewed tea into a blender, pressing on the bag to extract all of the tea. Add raspberries, shallots, oil, vinegar and sugar; blend until smooth, about 1 minute. Pour through a fine strainer into a small bowl, pressing firmly to extract all the raspberry pulp. Whisk in salt and pepper.

Nutrition

Per tablespoon : 24 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 2 g Carbohydrates; 0 g Protein; 0 g Fiber; 73 mg Sodium; 12 mg Potassium

Exchanges: free food