Raspberry Vinaigrette

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1 1/3 cups thawed frozen unsweetened raspberries
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


  1. Press raspberries through a sieve, reserving juice; discard seeds.
  2. In a jar with a tight-fitting lid, combine the broth, sugar, vinegar, oil, mustard and reserved juice.
  3. Refrigerate. Shake before serving.

Nutrition Info

  • One serving: 2 tablespoons salad dressing
  • Calories: 37
  • Fat: 2g
  • Cholesterol: 0
  • Sodium: 57mg
  • Carbohydrate: 6g
  • Fiber: 1g
  • Fruit Diabetic Exchange: 1/2
  • Note: This recipe was provided by a third party and we do not have complete nutrition information for it.


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