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Raspberry Vinaigrette
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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. 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.
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Printed from tasteofhome.com Jul 5, 2008Copyright Reiman Media Group, Inc © 2008 |