- 1/2 cup raspberry vinegar
- 1/3 cup sugar
- 3/4 cup olive oil
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon pepper
- In a small saucepan, cook and stir vinegar and sugar over low heat until sugar is dissolved. Cool slightly. Pour into a jar with tight-fitting lid. Add remaining ingredients; cover and shake well. Refrigerate until chilled. Shake before using. Refrigerate leftovers. Yield: 1-1/4 cups.
Originally published as Raspberry Vinaigrette in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p71
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Reviewed Mar. 18, 2012
"Don't know what it was about it but this vinaigrette seemed a little "heavy". I added the juice of one medium lemon and that helped some but next time I think I'll try a different recipe."