Red Raspberry Wine Vinaigrette Dressing

Red Raspberry Wine Vinaigrette Dressing

1 Review 1 Pic
  • Prep

    5 m
  • Ready In

    5 m
Chef Ricky
Recipe by  Chef Ricky

“A simple yet delicious dressing.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. In a bowl, whisk together the raspberry puree and raspberry vinegar. Slowly drizzle in the oil and continue whisking until the dressing starts to look shiny, about 1 minute, then whisk in lemon juice, salt, and pepper.

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Review (1)

Rate This Recipe
Marianne
1

Marianne

There are many different versions of raspberry puree, so I think this recipe needs to be defined a little more as to which kind to use. I thought this was sweet but very good, but maybe too sweet for a salad. So then I mixed it with items that weren't sweet--arugula, red onion, feta, and then blueberries, too. That worked very well. The vinegar I used was some I made from this site--Raspberry Vinegar II--and it had sugar in it, so that may be part of my problem. The bottom line is that I will try this recipe again using a different kind of puree---maybe what you can get from a liquor store that is used in either alcohol or non-alcohol drinks. I WILL be trying this again! Thanks, Chef Ricky!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 327 cal
  • 16%
  • Fat
  • 33.9 g
  • 52%
  • Carbs
  • 7.7 g
  • 2%
  • Protein
  • 0.4 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 49 mg
  • 2%

Based on a 2,000 calorie diet

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