Raspberry Vinaigrette
This fruity raspberry vinaigrette sala dressing gets its beautiful rich red color from raspberries. A hint of Dijon mustard gives it just the right touch of tartness.
Ingredients
- 1 1/3 cups thawed frozen Washington red raspberries (or 1/4 cup Washington red raspberry seedless puree)
- 1/3 cup reduced sodium chicken broth
- 2 tablespoons sugar
- 1 tablespoon cider vinegar
- 2 1/2 teaspoons olive or canola oil
- 2 teaspoons Dijon mustard
Instructions
- Press raspberries through a sieve, reserving juice; discard seeds. Alternatively, use raspberry puree.
- In a jar with a tight-fitting lid, combine the broth, sugar, vinegar, oil, mustard and reserved juice or puree.
- Refrigerate. Shake before serving.
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