Raspberry Vinaigrette

June/July 2006, EatingWell for a Healthy Heart Cookbook (2008)

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Quick to make and very economical, this kid-friendly dressing keeps well. We've made sure the recipe yields enough dressing for several salads to help make it easier for you to get salad on the table each night.

Raspberry Vinaigrette

Makes: 3/4 cup, for 16 servings

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  • 1/3 cup canola oil
  • 1/4 cup raspberry vinegar, or red-wine vinegar
  • 3 tablespoons orange juice
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste


  1. Add oil, vinegar, orange juice, salt and pepper to a jar with a tight-fitting lid; shake well to combine.

Tips & Notes

  • Make Ahead Tip: Refrigerate for up to 1 week. Shake before using.


Per serving: 58 calories; 6 g fat (0 g sat, 4 g mono); 0 mg cholesterol; 0 g carbohydrates; 0 g added sugars; 0 g protein; 0 g fiber; 50 mg sodium; 8 mg potassium.

Exchanges: 1 fat

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