Fresh raspberries give this raspberry-tarragon vinaigrette a burst of antioxidants. Try this raspberry salad dressing recipe with bitter greens, such as arugula or escarole. Source: EatingWell Magazine, July/August 2013

EatingWell Test Kitchen
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Ingredients

Directions

  • Place raspberries, oil, vinegar, shallot, tarragon, salt and sugar in a blender or food processor and puree until smooth. Or blend in a large glass measuring cup or wide jar with an immersion blender.

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Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition Facts

110 calories; 11 g total fat; 1 g saturated fat; 120 mg sodium. 43 mg potassium; 2.4 g carbohydrates; 0.8 g fiber; 1 g sugar; 0.3 g protein; 67 IU vitamin a iu; 4 mg vitamin c; 4 mcg folate; 9 mg calcium; 5 mg magnesium;