Raspberry Vinaigrette

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Mild-tasting grapeseed oil is the ideal foil for fruity raspberry vinegar and they come together beautifully in this simple dressing.

 Raspberry Vinaigrette
photographer: Ken Burris
Nutritionist Tested & Approved
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

Directions
  1. Cover and refrigerate for up to 1 week.

  2. About 1/2 cup

  3. Whisk vinegar, salt and pepper in a small bowl. Slowly whisk in oil.


Nutritional Facts

Servings
8
Per tablespoon
Calories
82
Carbohydrates
0g
Fat
9g
Saturated Fat
1g
Monounsaturated Fat
1g
Protein
0g
Cholesterol
0mg
Dietary Fiber
0g
Potassium
1mg
Sodium
38mg
Added Sugars
0g
Exchanges
2 fat
Carbohydrate Servings
0

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2 replies

Chuck Fisher
Chuck Fisher 2014-01-09 23:58:35 -0600 Report

Better to use extra-virgin olive oil than processed oils like canola or rapeseed for cholesterol management.

Here is a study http://europepmc.org/abstract/MED/7796781
that a limited dose of vinegar, in the form of salad dressing, is sufficient to influence significantly the glycaemic response to a mixed meal.

Another study http://europepmc.org/abstract/MED/9630389/rel...
concluded that fermented foods or food products with added organic acids (e.g. vinegar should preferably be included in the diet in order to reduce glycaemia and insulin demand.

Another article http://www.dlife.com/diabetes-food-and-fitnes...
"Just two teaspoons of vinegar, taken with a meal, may help you keep better blood glucose control."

ohneclue
ohneclue 2014-01-09 23:08:55 -0600 Report

The idea of this recipe is great but neither the sherry, red wine or ras[berry vinegar was the tested vinegar. Beware of using any vinegar except the one used in testing that matched Metformin for reducing/controlling blood sugars — apple cider vinegar. No other vinegar has been tested and therefore, should not be used in place of the tested one — ACV. So you can't just have a recipe with any vinegar in it and expect the same results. It would be very easy to substitute the tested vinegar and add a little sugar substitute to offset the sharp vinegar taste. This recipe calls for 1 spoon sugar which is not too bad but I personally use only the sugar alternatives that don't kick or get processed as a regular sugar.

Raspberry vinegar is nothing but balsamic with raspberry flavoring added and has 500% more sugar calories in it which can be a problem. You can successfully change out the vinegar listed for the tested apple cider vinegar that was tested. Then,if you want to add a raspberry flavor, which I do a lot, use a little bit of raspberry extract or flavoring OR add 5-10 frozen or fresh unsweetened raspberries to the mix and blend everything and strain out the raspberry seeds.