Raspberry Vinaigrette

This is also great with fresh mint or basil; stir in about 1 tablespoon chopped fresh herbs with the raspberries. Prep: 10 minutes.

Yield: Makes 1 cup
Recipe from MyRecipes

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  • 3 tablespoons sherry vinegar
  • Juice of 1 orange (about 1/2 cup)
  • 1 teaspoon pink peppercorns
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons canola or safflower oil
  • 1/4 cup fresh or frozen (and thawed) raspberries


  1. Combine vinegar and next 4 ingredients in a small bowl. Slowly whisk in oils until well blended. Add raspberries, mashing several of them with a fork to release juice, and stir. Use immediately, or store in an airtight container in the refrigerator until ready to use; bring to room temperature, and stir or shake to mix.
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