Raspberry-Tarragon Vinaigrette

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From: EatingWell Magazine July/August 2013

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.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 1 cup fresh raspberries
  • 1/2 cup walnut oil or canola oil
  • 1/3 cup raspberry vinegar or other fruity vinegar
  • 1/4 cup chopped shallot
  • 1/4 cup chopped fresh tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar

Preparation

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  1. 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.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 110 calories; 11 g fat(1 g sat); 1 g fiber; 2 g carbohydrates; 0 g protein; 4 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 67 IU vitamin A; 4 mg vitamin C; 9 mg calcium; 0 mg iron; 120 mg sodium; 43 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2 fat

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