- 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
Reviews for Raspberry Vinaigrette
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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!"