Raspberry Vinaigrette

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.

Raspberry Vinaigrette Recipe

Makes: 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 | Gluten free |

View Our Nutrition Guidelines »

Ingredients

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

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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 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

Style/Theme: Vegetarian; Make ahead instructions; Quick (total 30 min. or less); Vegan

Type of Dish: Salad dressing

Ethnic/Regional: American

Ease of Preparation: Easy

Health & Diet Considerations: Low calorie; Low carbohydrate; Low cholesterol; Low saturated fat; Heart healthy; Healthy weight; Gluten free

Total Time: 15 minutes or less

Servings: 8 or more

Preparation/ Technique: No-cook

Meal/Course: Lunch; Dinner

Season: Spring; Summer; Fall; Winter

Publication: Summer 2004

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