Cousin Liz's Raspberry Vinaigrette
Serve over a mixture of salad greens, dried blueberries, and toasted almonds.
Yield: Makes 1 cup
- 3/4 cup fresh raspberries
- 1/4 cup red wine vinaigrette
- 1/4 cup red wine vinegar
- 1/4 cup seedless raspberry preserves
- Place raspberries in a food processor; process until smooth. Press raspberry puree through a wire-mesh strainer, using the back of a spoon, into a medium bowl. Discard pulp and seeds.
- Whisk red wine vinaigrette, red wine vinegar, and raspberry preserves into raspberry puree.
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Cousin Liz's Raspberry Vinaigrette Recipe at a Glance