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EatingWell Test Kitchen
“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.”
1 cup fresh raspberries
½ cup walnut oil or canola oil
⅓ cup raspberry vinegar or other fruity vinegar
¼ cup chopped shallot
¼ cup chopped fresh tarragon
½ teaspoon salt
¼ teaspoon sugar
1Place 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.
Make Ahead Tip: Cover and refrigerate for up to 3 days.