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Real Raspberry Vinaigrette
Real Raspberry Vinaigrette
0 Reviews
From: EatingWell Magazine, November/December 1995
Pureed raspberries thicken this beautiful rose-colored dressing. It's a perfect accent for fresh spinach or peppery greens, avocados or sliced fruit.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- ¼ cup boiling water
- 1 tea bag, preferably Earl Grey
- ½ cup frozen unsweetened raspberries, (not thawed)
- 1 shallot, peeled and coarsely chopped
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon red-wine vinegar
- 1 teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
Preparation
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Active
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Ready In
- 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.
- Serving size: 1 tablespoon
- Per serving: 23 calories; 2 g fat(0 g sat); 0 g fiber; 2 g carbohydrates; 0 g protein; 1 mcg folate; 0 mg cholesterol; 1 g sugars; 30 IU vitamin A; 1 mg vitamin C; 3 mg calcium; 0 mg iron; 73 mg sodium; 21 mg potassium
- Carbohydrate Servings: 0
- Exchanges: free food
