Debbie's salad dressing recipe—combined, as she suggests, with her Raspberry Vinegar (see "Recipe Finder") —can also be taken to your next church potluck or neighborhood gathering, or simply served to your family. Wherever it goes, it's tangy taste is sure to please.
- 1/2 cup vegetable oil
- 1/4 cup Raspberry Vinegar
- 4 teaspoons sugar
- 2 teaspoons Dijon mustard
- In a small bowl or jar with tight-fitting lid, combine all ingredients. Mix or shake well. Store in the refrigerator. Yield: about 3/4 cup.
Originally published as Raspberry Vinaigrette in Country Woman May/June 1995, p24
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Reviewed Feb. 23, 2015
Reviewed Jul. 23, 2013
"Great way to use my abundant supply of fresh raspberries from my garden."
Reviewed Jul. 8, 2012
"once i made the Raspberry Vinegar,this dressing was absolutely amazing, Great Job!"