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Chicken Broth Raspberry Vinaigrette Recipe
Chicken Broth Raspberry Vinaigrette Recipe photo by Taste of Home

Chicken Broth Raspberry Vinaigrette Recipe

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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.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 8 servings

Ingredients

  • 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

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.

Directions

  1. 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

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.

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