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Raspberry Vinaigrette

Yield Makes 1 1/2 cups

Ingredients

  • 3/4 cup pear nectar
  • 1/3 cup vegetable oil
  • 1/3 cup raspberry vinegar
  • 3 tablespoons chopped, fresh basil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sesame oil
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt

How to Make It

  1. Place all ingredients in a screw-top jar; cover tightly, and shake vigorously until blended. Store in refrigerator for up to 2 weeks, shaking before serving.