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EatingWell Test Kitchen
“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.
2 tablespoons raspberry vinegar
⅛ teaspoon salt
Freshly ground pepper, to taste
⅓ cup grapeseed oil, or canola oil
1Whisk vinegar, salt and pepper in a small bowl. Slowly whisk in oil.
Make Ahead Tip: Cover and refrigerate for up to 1 week.