Fruit Salad with Raspberry Vinaigrette Recipe

Fruit Salad with Raspberry Vinaigrette Recipe
Fruit Salad with Raspberry Vinaigrette Recipe photo by Taste of Home
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Fruit Salad with Raspberry Vinaigrette Recipe

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This tangy vinaigrette is tasty served over any combination of fruit.—Mark Trinklein, Racine, Wisconsin
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1 package (10 ounces) frozen sweetened raspberries, thawed and drained
  • 1/3 cup seedless raspberry jam
  • 2 tablespoons cider vinegar
  • 2 tablespoons lemon juice
  • 1/2 cup olive oil
  • 1/8 teaspoon salt
  • Dash pepper
  • Dash ground nutmeg
  • Assorted fresh fruit

Directions

In a blender, process raspberries until pureed. Strain to remove seeds. Return puree to the blender. Add the jam, vinegar and lemon juice; cover and process until smooth. Add the oil, salt, pepper and nutmeg; cover and process until blended. Serve with fruit. Yield: 1-1/4 cups.
Originally published as Fruit Salad with Raspberry Vinaigrette in Taste of Home February/March 2002, p6

Nutritional Facts

2 tablespoons: 153 calories, 11g fat (1g saturated fat), 0 cholesterol, 30mg sodium, 15g carbohydrate (13g sugars, 1g fiber), 0 protein.

  • 1 package (10 ounces) frozen sweetened raspberries, thawed and drained
  • 1/3 cup seedless raspberry jam
  • 2 tablespoons cider vinegar
  • 2 tablespoons lemon juice
  • 1/2 cup olive oil
  • 1/8 teaspoon salt
  • Dash pepper
  • Dash ground nutmeg
  • Assorted fresh fruit
  1. In a blender, process raspberries until pureed. Strain to remove seeds. Return puree to the blender. Add the jam, vinegar and lemon juice; cover and process until smooth. Add the oil, salt, pepper and nutmeg; cover and process until blended. Serve with fruit. Yield: 1-1/4 cups.
Originally published as Fruit Salad with Raspberry Vinaigrette in Taste of Home February/March 2002, p6

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