Nutrition Facts

  • One serving:
  • (2 tablespoons)
  • Calories:
  • 120
  • Fat:
  • 7 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 1 mg
  • Carbohydrate:
  • 15 g
  • Fiber:
  • 0 g
  • Protein:
  • 0 g

Raspberry Vinaigrette

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.

SERVINGS

32

CATEGORY

Salads

PREP

15 min.

COOK

5 min.

TOTAL

20 min.

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.

Printed from tasteofhome.com Jul 25, 2008

Copyright Reiman Media Group, Inc © 2008