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Chicken Broth Raspberry Vinaigrette

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.
Chicken Broth Raspberry Vinaigrette Recipe photo by Taste of Home
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  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    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

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

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