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Raspberry Vinaigrette

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

In a large saucepan, bring the preserves and 3/4 cup sugar to a boil.

Printed from tasteofhome.com Jul 5, 2008

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Raspberry Vinaigrette cont.

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.