- 1-1/3 cups fresh or frozen unsweetened raspberries
- 1/3 cup reduced-sodium chicken broth
- 2 tablespoons sugar
- 1 tablespoon cider vinegar
- 2-1/2 teaspoons olive oil
- 2 teaspoons Dijon mustard
- Mixed salad greens
- Press raspberries through a sieve, reserving juice; discard seeds. In a jar with a tight-fitting lid, combine the broth, sugar, vinegar, oil, mustard and reserved juice. Refrigerate. Shake before serving over salad greens. Yield: 1 cup.
Originally published as Raspberry Vinaigrette in Taste of Home December/January 2004, p46
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