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.

photographer: Jim Westphalen

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
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1/4 cup chopped fresh tarragon
-
1/2 teaspoon salt
-
1/4 teaspoon sugar
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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