Classic Raspberry Vinaigrette
"So easy to make and so absolutely wonderful tasting! I love this over a variety of salad greens, shredded carrots, cucumbers, purple or red onion and croutons. Yummy!"
photo by christinaleans
- Ready In:
- 10mins
- Ingredients:
- 5
- Yields:
-
1 cup
ingredients
- 1⁄2 cup raspberry vinegar
- 1⁄4 cup raspberries, fresh or frozen
- 1⁄4 cup honey
- 1⁄2 cup fresh basil leaf
- 3⁄4 cup extra virgin olive oil
directions
- In a blender or food processor, combine raspberry vinegar, raspberries, honey, and basil; whirl 1 minute or until well blended.
- With the motor on, add olive oil in a slow steady stream, whirling until dressing is smooth.
- Store, covered, in the refrigerator.
- Serve at room temperature.
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Reviews
-
Very tasty dressing. Thought I had done something wrong when it came out tan colored, but it tasted very good. I cut the olive oil down to 1/2 cup, as I always do with dressings to save calories, and it worked well. -
Great dressing with a nice thick texture that doesn't separate. I served over grated carrots and romaine. Thanks Keen! Roxygirl
RECIPE SUBMITTED BY
I love to cook, but don't have a lot of time to do it, since I work full time. I like to try a new recipe every Saturday, if time allows.
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<br>I have one grown son and three grandaughters ages 16,10 and 3. The ten year old has won many medals in gymnastics meets over the past few years.
