- 1/2 cup Raspberry Vinegar
- 1/3 cup canola oil
- 1 envelope (.7 ounce) Italian salad dressing mix
- 2 teaspoons sugar
- Salad greens, fresh raspberries and chopped hazelnuts
- In a jar with tight-fitting lid, combine the vinegar, oil, salad dressing mix and sugar; shake well. Serve over greens with raspberries and hazelnuts. Yield: 1 cup.
Originally published as Salad with Raspberry Vinaigrette in Light & Tasty April/May 2001, p50
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Reviewed May. 5, 2010
"I also got this recipe out of the taste of home cookbook. Instead it used 1/3 sugar, 3/4 olive oil, 1/2 tsp dijon mustard, and 1/8 pepper. I don't like raspberry vinaigrette. It's too light and very sweet for me."