Raspberry Vinaigrette Salad Dressing -

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Raspberry Vinaigrette Salad Dressing

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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)

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.