Recipe by CaliforniaJan
A lighter version of this favorite salad dressing. Originally from my local news paper, The San Jose Mercury News.
Top Review by BakinBaby
Merci'...Great dressing. I substituted salt for Fleur de Sel, my favorite. I loved your idea of flavoring with sugar free jam. I used just a pinch of real sugar and used olive oil. Made for the Epicurean Queen Team, ZWT5.
- 1⁄2 cup raspberry vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons sugar-free raspberry jam
- 2 tablespoons Splenda sugar substitute
- 1⁄4 cup canola oil
- salt, to taste
- pepper, to taste