Sweet 'n' Sour Raspberry Vinaigrette Recipe

5 1 1
Sweet 'n' Sour Raspberry Vinaigrette Recipe
Sweet 'n' Sour Raspberry Vinaigrette Recipe photo by Taste of Home
Publisher Photo

Sweet 'n' Sour Raspberry Vinaigrette Recipe

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5 1 1
Publisher Photo
when making this sweet dressing from Betty Miller of Angola, Indiana, figure on 2 tablespoons of dressing for each 1-cup serving of salad greens.
MAKES:
32 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
32 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 jars (12 ounces each) seedless raspberry preserves
  • 1-1/4 cups sugar, divided
  • 1/2 cup water
  • 1/3 cup chopped sweet onion
  • 1/4 cup balsamic vinegar
  • 1 tablespoon dried tarragon
  • 1 tablespoon curry powder
  • 1 teaspoon white pepper
  • 1 teaspoon pepper
  • 1 cup olive oil
  • Torn mixed salad greens

Directions

In a large saucepan, bring the preserves and 3/4 cup sugar to a boil. Remove from the heat; cool slightly. Transfer to a blender. Add the water, onion, vinegar, tarragon, curry powder, white pepper, pepper and remaining sugar; cover and process until smooth. While processing, gradually add oil in a steady stream. Serve with salad greens. Yield: about 4 cups.
Originally published as Raspberry Vinaigrette in Taste of Home June/July 2005, p7

Nutritional Facts

2 tablespoons: 120 calories, 7g fat (1g saturated fat), 0 cholesterol, 1mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 0 protein.

  • 2 jars (12 ounces each) seedless raspberry preserves
  • 1-1/4 cups sugar, divided
  • 1/2 cup water
  • 1/3 cup chopped sweet onion
  • 1/4 cup balsamic vinegar
  • 1 tablespoon dried tarragon
  • 1 tablespoon curry powder
  • 1 teaspoon white pepper
  • 1 teaspoon pepper
  • 1 cup olive oil
  • Torn mixed salad greens
  1. In a large saucepan, bring the preserves and 3/4 cup sugar to a boil. Remove from the heat; cool slightly. Transfer to a blender. Add the water, onion, vinegar, tarragon, curry powder, white pepper, pepper and remaining sugar; cover and process until smooth. While processing, gradually add oil in a steady stream. Serve with salad greens. Yield: about 4 cups.
Originally published as Raspberry Vinaigrette in Taste of Home June/July 2005, p7

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grannygourmet User ID: 3148826 133988
Reviewed Jan. 19, 2010

"We enjoyed this dressing. I was afraid that it might be too strong when I tasted it after mixing it, but after being refrigerated until the next day, the flavors melded and the result was very favorable. It has kind of a sweet and sour flavor and really perks up a salad."

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