From EatingWell: 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.
- 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
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 3 days.
Per 2-tablespoon serving: 110 calories; 11 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 0 g protein; 1 g fiber; 120 mg sodium; 43 mg potassium.
Carbohydrate Servings: 0
Exchanges: 2 fat
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- Total Time
- 15 minutes or less
- 8 or more
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- Type of Dish
- Salad dressing
- Ease of Preparation
- July/August 2013