Chicken Broth Raspberry Vinaigrette

Name: Chicken Broth Raspberry Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 1 cup.
Ingredients: 1-1/3 cups fresh or frozen unsweetened raspberries; 1/3 cup reduced-sodium chicken broth; 2 tablespoons sugar; 1 tablespoon cider vinegar; 2-1/2 teaspoons olive oil; 2 teaspoons Dijon mustard; Mixed salad greens

This fruity salad dressing gets its beautiful rich red color from raspberries. A hint of Dijon mustard gives it just the right touch of tartness. Field editor Dorothy Smith from El Dorado, Arkansas shared the recipe.

Ingredients

1-1/3 cups fresh or frozen unsweetened raspberries
1/3 cup reduced-sodium chicken broth
2 tablespoons sugar
1 tablespoon cider vinegar
2-1/2 teaspoons olive oil
2 teaspoons Dijon mustard
Mixed salad greens

Directions

Press raspberries through a sieve, reserving juice; discard seeds. In a jar with a tight-fitting lid, combine the broth, sugar, vinegar, oil, mustard and reserved juice. Refrigerate. Shake before serving over salad greens.

Nutrition Facts

2 tablespoons: 37 calories, 2g fat (1g saturated fat), 0 cholesterol, 57mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 fruit.

Originally published as Raspberry Vinaigrette in Taste of Home December/January 2004