Raspberry Vinaigrette
Ingredients
-
1 ½
cups
raspberries, fresh or frozen (thawed)
-
½
cup
extra virgin olive oil
-
¼
cup
red wine vinegar
-
1
small
shallot, diced (about 2 tbsp)
-
1
teaspoon
Dijon mustard
-
1
teaspoon
honey
-
¼
teaspoon
kosher salt
-
to taste
ground black pepper
Instructions
- Blend all ingredients in a food processor for about 30 seconds until creamy.
- Transfer the vinaigrette to a storage container.
- Serve immediately or store in the fridge for up to one week.
Nutrition Facts (estimated)
Servings
12 servings
Calories
92
Total fat
9g
Total carbohydrates
3g
Total protein
0.3g
Sodium
54mg
Cholesterol
0mg
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