Raspberry Vinaigrette Recipe

Raspberry Vinaigrette Recipe photo by Taste of Home

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when making this sweet dressing from Betty Miller of Angola, Indiana, figure on 2 tablespoons of dressing for each 1-cup serving of salad greens.

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Raspberry Vinaigrette Recipe

Prep/Total Time: 20 min.

Yield: 32 Servings

15 5 20

Ingredients

2 jars (12 ounces each) seedless raspberry preserves
1-1/4 cups sugar, divided
1/2 cup water
1/3 cup chopped sweet onion
1/4 cup balsamic vinegar
1 tablespoon dried tarragon
1 tablespoon curry powder
1 teaspoon white pepper
1 teaspoon pepper
1 cup olive oil
Torn mixed salad greens

Directions

In a large saucepan, bring the preserves and 3/4 cup sugar to a boil. Remove from the heat; cool slightly. Transfer to a blender. Add the water, onion, vinegar, tarragon, curry powder, white pepper, pepper and remaining sugar; cover and process until smooth. While processing, gradually add oil in a steady stream. Serve with salad greens. Yield: about 4 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 120 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 1 mg sodium, 15 g carbohydrate, trace fiber, trace protein.

Originally published as Raspberry Vinaigrette in Taste of Home June/July 2005, p7

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Raspberry Vinaigrette

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(1-1) of 1 reviews

Reviewed on Jan. 19, 2010 by grannygourmet

We enjoyed this dressing. I was afraid that it might be too strong when I tasted it after mixing it, but after being refrigerated until the next day, the flavors melded and the result was very favorable. It has kind of a sweet and sour flavor and really perks up a salad.