Real Raspberry Vinaigrette

From EatingWell: November/December 1995 — Subscribe Now!

Pureed raspberries thicken this beautiful rose-colored dressing. It's a perfect accent for fresh spinach or peppery greens, avocados or sliced fruit.

1/2 cup

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

Ingredients

1/4 cup boiling water
1 tea bag, preferably Earl Grey
1/2 cup frozen unsweetened raspberries, (not thawed)
1 shallot, peeled and coarsely chopped
1 tablespoon extra-virgin olive oil
1 tablespoon red-wine vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Preparation

Pour boiling water over tea bag in a small bowl; let steep for 3 minutes, then pour the brewed tea into a blender, pressing on the bag to extract all of the tea. Add raspberries, shallots, oil, vinegar and sugar; blend until smooth, about 1 minute. Pour through a fine strainer into a small bowl, pressing firmly to extract all the raspberry pulp. Whisk in salt and pepper.

Nutrition

Per tablespoon: 24 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 73 mg sodium; 12 mg potassium.

Exchanges: free food