Toolbar

Printer Friendly Email RSS Feed Bookmark
Home Recipes Sauces Salad Dressings
Raspberry Vinaigrette Salad Dressing
PDF Send Print

Rate it!

Votes (0) | Comments (0)
By Richard Florczak
Posted July 23rd, 2007
This article is reprinted with permission from The Private Chef (Hollywood's Premiere Private Chef and the Recipes & Techniques That Got Him There), by Richard Florczak, (2006, The Hamilton Group)
The Private Chef (Hollywood's Premiere Private Chef and the Recipes & Techniques That Got Him There)
Buy Now
Servings: 16
Author Notes: This is a very versatile dressing that goes with most green salads. Personally I think it goes best with my Grilled Asparagus Salad (click for recipe).
Ingredients: 1/4 cup raspberry vinegar
3 fresh raspberries
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
fresh cracked pepper
3/4 cup canola oil
Instructions:

Makes 1 Cup

Place the first 5 ingredients into a blender and blend for 30 seconds. While the blender is running, pour in a slow steady stream of canola oil. If dressing becomes too thick add a few tablespoons of water and blend.



 

Comments

There are no comments for this item

Be the first to leave a comment

You must be a registered member to leave a comment. So why not sign up now?

 

Fabulous Blogs

The New Fabulous Redesign
 
FabulousLiving.comFabulousFoods.comFabulousTravel.comSheKnows