RASPBERRY VINAIGRETTE
From Lindsey Johnson
(Use as a guide and make it according to your own taste.)
- 2-4 Tbsp. raspberry preserves (experiment with apricot or other fruits)
- 4 Tbsp. apple cider (or white wine) vinegar
- 4 Tbsp. good-quality olive oil
- coarse salt
- freshly ground black pepper
- pinch of sugar
- a little Dijon mustardWhisk all ingredients together and adjust seasonings to taste. Keeps for about a week in the fridge.
Wednesday, January 31
Raspberry Vinaigrette
Posted by Jane Maynard at 10:22 pm No Comments
Categories: eat less meat, Healthy Eats, Recipes, side dishes
Hello! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and then count on you to share your own! You'll also find other deliciousness that I hope you'll enjoy!
