Raspberry Vinaigrette
This recipe is from the kitchen of my daughter Kara Convert. 1 tsp Red Wine Vinegar 4 TBS Olive Oil 1/4 tsp Dijon Mustard 2 pinches pepper 1 TBS Raspberry Jam 1 TBS Raspberry Vinegar 1 pinch salt Combine all the ingredients in a jar with a lid or salad cruet, refrigerate after use. Note: Most salad dressings made with olive oil will thicken substantially when chilled in the refrigerator, but adding just a small amount of water to the dressing, as this recipe does, makes it ready t use directly out of the fridge. Feel free to use this trick with any of your other favorite dressing recipes by replacing 2 T. of the olive oil called for with 2 T. of water. |