Fruit Salad with Raspberry Vinaigrette Recipe
Fruit Salad with Raspberry Vinaigrette Recipe photo by Taste of Home

Fruit Salad with Raspberry Vinaigrette Recipe

Publisher Photo
This tangy vinaigrette is tasty served over any combination of fruit.—Mark Trinklein, Racine, Wisconsin
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 10 servings

Ingredients

  • 1 package (10 ounces) frozen sweetened raspberries, thawed and drained
  • 1/3 cup seedless raspberry jam
  • 2 tablespoons cider vinegar
  • 2 tablespoons lemon juice
  • 1/2 cup olive oil
  • 1/8 teaspoon salt
  • Dash pepper
  • Dash ground nutmeg
  • Assorted fresh fruit

Nutritional Facts

1 serving (2 tablespoons) equals 153 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 30 mg sodium, 15 g carbohydrate, 1 g fiber, trace protein.

Directions

  1. In a blender, process raspberries until pureed. Strain to remove seeds. Return puree to the blender. Add the jam, vinegar and lemon juice; cover and process until smooth. Add the oil, salt, pepper and nutmeg; cover and process until blended. Serve with fruit. Yield: 1-1/4 cups.
Originally published as Fruit Salad with Raspberry Vinaigrette in Taste of Home February/March 2002, p6

Nutritional Facts

1 serving (2 tablespoons) equals 153 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 30 mg sodium, 15 g carbohydrate, 1 g fiber, trace protein.

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