RSSRaspberry Vinaigrette
From EatingWell: Summer 2004 — Subscribe Now!
Mild-tasting grapeseed oil is the ideal foil for fruity raspberry vinegar. This simple dressing offers an especially nice finish for a salad of mixed greens, fresh peaches or berries and chicken. For an exquisite appetizer, drizzle the dressing over melon wedges (or fresh figs) draped with thin slices of prosciutto.
About 1/2 cup
Active Time: 5 minutes
Total Time: 5 minutes
Nutrition Profile
Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | View Complete Nutrition Guidelines»
Ingredients
- 2 tablespoons raspberry vinegar
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
- 1/3 cup grapeseed oil, or canola oil
Preparation
- Whisk vinegar, salt and pepper in a small bowl. Slowly whisk in oil.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 1 week.
Nutrition
Per tablespoon: 82 calories; 9 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 0 g protein; 0 g fiber; 38 mg sodium; 0 mg potassium.
Exchanges: 2 fat
Recipe Categories
- Publication
- Summer 2004
- Health & Diet Considerations
- Healthy weight
- Heart healthy
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Servings
- 8 or more
- Total Time
- 15 minutes or less
- Ease of Preparation
- Easy
- Ethnic/Regional
- American
- Type of Dish
- Salad dressing
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