I have shown you this Raspberry Vinaigrette before but it is so easy and better than the store brands by far. With spring here light and refreshing salad can only be upped with a light and refreshing vinaigrette like this one.
During the summer I like to serve light meals, especially for dinner. This wonderfully tangy vinaigrette is perfect after a hot summer day.
It brightens up not only your salad with its ruby red color but your palette as well!
Add this to simple green, or tossed salads with the addition of something sweet like raspberries, mandarins, or strawberries.
Garnish with nuts, goat cheese, or crispy noodles and you have a fun spring salad at the ready. Pairing this salad with a simple fish or chicken dish you have a lovely meal in no time.
- 3 Tbsp. seedless raspberry jam
- 2 Tbsp. white wine vinegar
- 1 tsp. creamy Dijon mustard
- 4 Tbsp. olive oil
- 1 Tbsp. honey
- Salt and pepper to taste
- Whisk the jam, vinegar, and mustard together.
- Slowly whisk in the oil and then the honey.
- Season to taste with salt and pepper.
- Refrigerate until ready to use.
Amount Per Serving:Calories: 90Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 57mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 0g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.