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Raspberry Vinaigrette

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

Your rating: None Average: 3 (10 votes)

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 Recipe

Makes: 3/4 cup, for 16 servings

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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.

Nutrition

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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Recipe Categories

Style/Theme
Quick (total 30 min. or less)
Vegan
Vegetarian
Kid-friendly
Make ahead instructions
Type of Dish
Salad dressing
Ease of Preparation
Easy
Ethnic/Regional
American
Total Time
15 minutes or less
Health & Diet Considerations
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Servings
8 or more
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Publication
EatingWell for a Healthy Heart Cookbook (2008)
June/July 2006
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