This dressing is wonderful on tossed fresh salad greens and your favorite salad ingredients. Because the raspberry flavor comes from jam, this versatile vinaigrette is convenient to make year-round. -Barbara McCalley. Allison Park, Pennsylvania
- 3 tablespoons seedless raspberry jam
- 2/3 cup canola oil
- 1/3 cup red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Place jam in a small microwave-safe bowl. Microwave, uncovered, on high for 10-15 seconds or until melted. Whisk in the oil, vinegar, salt and pepper. Store in the refrigerator. Yield: 1 cup.
Originally published as Berry Vinaigrette in Taste of Home June/July 2004, p33
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