|
|
This recipe uses the standard rule of vinaigrettes. You should use 1 part vinegar to 3 parts oil as a standard for most dressings. For added flavor and zing use flavored oils and vinegars.
Serves 10
1/4 cup Raspberry Vinegar
1/2 pint fresh Raspberries
1 tsp. Kosher Salt
1/4 tsp. coarse ground Black Pepper
1 tsp. Coleman's Mustard
3/4 cup Peanut Oil
- In a food processor place Vinegar, Raspberries, Salt, Pepper and Mustard.
- Blend until combined, Then pour in oil in a slow stream.
- Serve 1 oz. per salad.
|
