RASPBERRY VINAIGRETTE
Who knew you could add fruit to dressings? This raspberry vinaigrette is sweet and tart, making it the perfect summer dressing for any salad. -Debbie Jones, Hollywood, Maryland
Provided by Taste of Home
Categories Lunch
Time 5m
Yield about 3/4 cup.
Number Of Ingredients 4
Steps:
- Combine all ingredients in a jar with a tight-fitting lid; shake well. Store in the refrigerator. Just before serving, shake dressing again.
Nutrition Facts : Calories 176 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 40mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
RASPBERRY VINAIGRETTE
Provided by Food Network
Time 11m
Yield 2 c (480 ml)
Number Of Ingredients 7
Steps:
- 1. Place water, vinegar, salt, honey, basil, and raspberries into the Vitamix container in the order listed and secure lid.
- 2. Select Variable 1.
- 3. Turn machine on and slowly increase speed to Variable 5. Remove lid plug and drizzle olive oil in a slow stream through the lid plug opening.
- 4. Replace lid plug and turn to Variable 10, then High. Blend for an additional 10 seconds.
SHERRY THYME VINAIGRETTE
This vinaigrette is delicious over most roasted or steamed vegetables, or leftover turkey and a medley of fresh salad greens.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 5m
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Shake all ingredients in a well-sealed jar. Use immediately, or store in refrigerator up to 1 week. Before serving, bring vinaigrette to room temperature and reshake to combine.
RASPBERRY-THYME VINAIGRETTE
I poured this dressing on steamed green beans and they were out of this world. The raspberries add a wonderful flavor. Another great recipe from the Fine Cooking repertoire.
Provided by heather in Ont
Categories Salad Dressings
Time 15m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- In small bowl, whisk together the white-wine vinegar, balsamic vinegar, thyme, mustard, salt, and pepper.
- Add the raspberries and crush them to a rough purée with a spoon or your whisk.
- Slowly whisk in the oil until the dressing is creamy and blended.
- Taste and adjust seasonings.
Nutrition Facts : Calories 1460.3, Fat 162.4, SaturatedFat 22.4, Sodium 63, Carbohydrate 5.7, Fiber 2, Sugar 2.6, Protein 0.7
EASY RASPBERRY VINAIGRETTE - 5 INGREDIENTS
It's so easy to make your own salad dressings and they taste so much fresher than the bottled stuff. This recipe was recently printed in our local newspaper.
Provided by mailbelle
Categories Salad Dressings
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Place raspberries, vinegar, honey and thyme in blender. Turn on blender and mix well. With blender running, slowly add oil. Dressing will thicken as the mixture emulsifies.
RASPBERRY VINAIGRETTE
Update 9/16/2006 - I adopted this from the Recipezaar account. I'm not positive as to the original poster but I'm guessing this to be one of the esteemed Mean Chef's recipes.
Provided by SusieQusie
Categories Salad Dressings
Time 20m
Yield 1 cup
Number Of Ingredients 12
Steps:
- depending on the sweetness of the raspberries (frozen tend to be sweeter than fresh) you may need to adjust the amount of sugar to taste.
- In a one quart saucepan, combine vinegar, raspberries and shallot.
- Crush raspberries with a fork.
- Bring mixture to a boil and then reduce heat to a simmer.
- Cook for 5 mins or until mixture is reduced to approx 1/2 a cup.
- Strain mixture through a sieve into a blender.
- Process until smooth.
- Allow to cool.
- Add honey, sugar, lemon juice, mustard, dried thyme, salt, black pepper and water.
- Blend until smooth.
- Scrape down sides with a spatula and blend briefly to ensure that everything is well mixed.
- While blender is running, slowly drizzle half the canola oil in a steady stream.
- Stop the blender and scrape down the sides again.
- Turn the blender back on and slowly drizzle the remaining oil inches.
- Process until emulsified.
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