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Real Raspberry Vinaigrette

:  November/December 1995

Your rating: None Average: 3 (3 votes)

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


Real Raspberry Vinaigrette Recipe

Makes: 1/2 cup

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

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

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Preparation

  1. 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


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Recipe Categories

Type of Dish
Sauce/Condiment, savory
Salad dressing
Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
8 or more
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Everyday favorites
Quick (total 30 min. or less)
Vegan
Vegetarian
Publication
November/December 1995
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