Prep 5 mins
Cook 0 mins
Grapeseed oil is ideal for this vinaigrette dressing. But you may use canola oil in its place. This vinaigrette works well on mixed greens or use over fresh peaches, berries or even chicken. From Eating Well.
- 2 tablespoons raspberry vinegar
- 1⁄8 teaspoon salt, to taste
- fresh ground pepper
- 1⁄3 cup grapeseed oil or 1⁄3 cup canola oil
- Whisk vinegar, salt and pepper in a small bowl.
- Slowly whisk in oil.
I used grapeseed oil but found this to be a bit oily tasting as is, so I added a splash more vinegar, some garlic and sugar.
Yummy, Salad dressing. I love raspberry vinaigette. I made it just like the recipe stated, but, used a salad dressing bottle to mix it up in. Thank you Bev, we had a delicious salad this eve.