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Chicken Broth Raspberry Vinaigrette

Total Time

Prep/Total Time: 10 min.

Makes

1 cup

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

  1. 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.

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