From EatingWell: Summer 2004
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.
- 2 tablespoons raspberry vinegar
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
- 1/3 cup grapeseed oil, or canola oil
- 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.
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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- Type of Dish
- Salad dressing
- Ease of Preparation
- Total Time
- 15 minutes or less
- 8 or more
- Preparation/ Technique
- Summer 2004