Mild-tasting grapeseed oil is the ideal foil for fruity raspberry vinegar and they come together beautifully in this simple dressing.Ingredients
Total Time: 5 minutes
2 tablespoons raspberry vinegar
1/8 teaspoon salt
Freshly ground pepper, to taste
1/3 cup grapeseed oil, or canola oil
Cover and refrigerate for up to 1 week.
About 1/2 cup
Whisk vinegar, salt and pepper in a small bowl. Slowly whisk in oil.
- Per tablespoon
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 2 fat
- Carbohydrate Servings