Pureed raspberries thicken this beautiful rose-colored dressing. It's a perfect accent for fresh spinach or peppery greens, avocados or sliced fruit. Source: EatingWell Magazine, November/December 1995

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Ingredients

Directions

  • Pour boiling water over tea bag in a small bowl; let steep for 3 minutes, then pour the brewed tea into a blender, pressing on the bag to extract all of the tea. Add raspberries, shallots, oil, vinegar and sugar; blend until smooth, about 1 minute. Pour through a fine strainer into a small bowl, pressing firmly to extract all the raspberry pulp. Whisk in salt and pepper.

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Nutrition Facts

23 calories; 1.8 g total fat; 0.3 g saturated fat; 73 mg sodium. 21 mg potassium; 1.8 g carbohydrates; 0.3 g fiber; 1 g sugar; 0.1 g protein; 30 IU vitamin a iu; 1 mg vitamin c; 1 mcg folate; 3 mg calcium; 1 mg magnesium;

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