Serve over a mixture of salad greens, dried blueberries, and toasted almonds.
Coastal Living APRIL 2008
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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