Raspberry Vinaigrette

Southern Living
Serve with fresh spinach salad or as a marinade for chicken.
4 1/2 cups


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1 1/3 cups raspberry vinegar
1 1/3 cups seedless raspberry jam
1 1/2 tablespoons ground coriander
2 teaspoons salt
1 teaspoon pepper
3 cups olive oil


Process first 5 ingredients in a blender until smooth. Turn blender on high; gradually add oil in a slow, steady stream. Store in refrigerator up to 2 weeks.

Created date

October 2003