Prep 5 mins
Cook 0 mins
I toast a few walnuts and put them in the food processor to make raspberry walnut vinaigrette for a change.
- 118.29 ml oil
- 118.29 ml raspberry vinegar
- 118.29 ml white sugar
- 9.85 ml Dijon mustard
- 1.23 ml oregano
- 1.23 ml black pepper
- Place in a jar with a lid and shake till sugar has dissolved.
- Store in the fridge.
this is great! a new staple for my "basics" cookbook. It's very nice used in Grilled Raspberry Chicken Salad - the only change I made was to add a tsp of raspberry spread to the mix while cutting the sugar to 1/3 cup. Thanks!
This is a wonderful raspberry dressing. I used your idea and added toasted walnuts to this. I love having such a delicious and easy raspberry dressing to make. Thanks for sharing.
Thank you so much for sharing homegirl, this is so yummy! I really love how simple it was to make. I'll never buy store bought again. I used a good quality raspberry vinegar and added 1/4 cup of fresh raspberries from my own patch. It made for a beautiful presentation.