Raspberry-Tarragon Vinaigrette

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Fresh raspberries give this raspberry-tarragon vinaigrette a burst of antioxidants. Try this raspberry salad dressing recipe with bitter greens, such as arugula or escarole.

Raspberry-Tarragon Vinaigrette
photographer: Jim Westphalen
Nutritionist Tested & Approved

Time: 5 minutes

Ingredients
  • 1 cup fresh raspberries

  • 1/2 cup walnut oil or canola oil

  • 1/3 cup raspberry vinegar or other fruity vinegar

  • 1/4 cup chopped shallot

  • 1/4 cup chopped fresh tarragon

  • 1/2 teaspoon salt

  • 1/4 teaspoon sugar

Directions
  1. Place raspberries, oil, vinegar, shallot, tarragon, salt and sugar in a blender or food processor and puree until smooth. Or blend in a large glass measuring cup or wide jar with an immersion blender.


Nutritional Facts

Servings
10
Serving Size
2 tablespoons
Calories
110
Carbohydrates
2 g
Fat
11 g
Saturated Fat
1 g
Protein
0 g
Cholesterol
0 mg
Dietary Fiber
1 g
Potassium
43 mg
Sodium
120 mg
Yield
about 1 1/4 cups
Exchanges
2 fat

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