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Raspberry Vinaigrette

Summer 2004

Your rating: None Average: 2.9 (38 votes)

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.


Raspberry Vinaigrette

Makes: About 1/2 cup

Active Time:

Total Time:

Ingredients

  • 2 tablespoons raspberry vinegar
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/3 cup grapeseed oil, or canola oil

Preparation

  1. 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 carbohydrates; 0 g added sugars; 0 g protein; 0 g fiber; 38 mg sodium; 0 mg potassium.

Carbohydrate Servings: 0

Exchanges: 2 fat


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Recipe Categories

Type of Dish
Salad dressing
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
8 or more
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Publication
Summer 2004
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