Raspberry Dressing

Photo: Ryan Benyi; Styling: Stephana Bottom

Yield: About 1 3/4 cups (serving size: 2 tbsp.)
Cost per Serving: $.78
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Nutritional Information

Amount per serving
  • Calories: 101
  • Fat: 10g
  • Saturated fat: 1g
  • Protein: 0.0g
  • Carbohydrate: 2g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Sodium: 35mg


  • 1 cup frozen raspberries, thawed
  • 2 tablespoons red wine vinegar
  • 1 tablespoon raspberry preserves
  • 1 teaspoon Dijon mustard
  • 1/3 cup vegetable oil
  • 1/3 cup olive oil
  • Salt and pepper


  1. Mix raspberries, vinegar, preserves and mustard in a blender and blend until smooth, about 30 seconds. With the blender on, gradually add both oils until thick and creamy, about 1 minute. Season with salt and pepper.
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