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Chicken Broth Raspberry Vinaigrette

 Chicken Broth Raspberry Vinaigrette
This fruity salad dressing gets its beautiful rich red color from raspberries. A hint of Dijon mustard gives it just the right touch of tartness. Field editor Dorothy Smith from El Dorado, Arkansas shared the recipe.
8 ServingsPrep/Total Time: 10 min.


  • 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.
Nutritional Facts: One serving (2 tablespoons salad dressing) equals 37 calories, 2 g fat (trace saturated fat), 0 cholesterol, 57 mg sodium, 6 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: 1/2 fruit.