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Sweet ‘n’ Sour Raspberry Vinaigrette

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.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    about 4 cups

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

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Reviews

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Average Rating:
  • grannygourmet
    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.