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Raspberry Vinaigrette
Raspberry Vinaigrette
0 Reviews
From: EatingWell Magazine, June/July 2006
Quick to make and very economical, this kid-friendly dressing keeps well. We've made sure the recipe yields enough dressing for several salads to help make it easier for you to get salad on the table each night.
- By: EatingWell Test Kitchen
Ingredients 16 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
- ⅓ cup canola oil
- ¼ cup raspberry vinegar, or red-wine vinegar
- 3 tablespoons orange juice
- ¼ teaspoon salt
- Freshly ground pepper to taste
Preparation
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Active
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Ready In
- Add oil, vinegar, orange juice, salt and pepper to a jar with a tight-fitting lid; shake well to combine.
- Make Ahead Tip: Refrigerate for up to 1 week. Shake before using.
- Per serving: 58 calories; 6 g fat(0 g sat); 0 g fiber; 0 g carbohydrates; 0 g protein; 1 mcg folate; 0 mg cholesterol; 0 g sugars; 8 IU vitamin A; 2 mg vitamin C; 1 mg calcium; 0 mg iron; 50 mg sodium; 8 mg potassium
- Carbohydrate Servings: 0
- Exchanges: 1 fat
