Almond Raspberry Vinaigrette

Name: Almond Raspberry Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 8 serving(s)
Ingredients: 1/2 cup almond oil (read *NOTE) or 1/2 cup vegetable oil (read *NOTE); 1/2 teaspoon grated lemon peel; 3 tablespoons lemon juice; 2 tablespoons toasted almonds, toasted then ground (read *NOTE); 2 tablespoons seedless raspberry jam; 1 teaspoon Dijon mustard; 1/8 teaspoon thyme, crushed to release flavor (I used 1/2 teaspoon fresh lemon thyme); salt, to taste; pepper, to taste

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Recipe by COOKGIRl

I adore almonds! I love both the taste and the fragrance. If you prefer, for a different version, substitute your favorite jam flavor. From www.almondsarein.com

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READY IN: 10mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

cup almond oil (read *NOTE) or 1/2 cup vegetable oil (read *NOTE)
¹⁄₂

teaspoon grated lemon peel
3

tablespoons lemon juice
2

tablespoons toasted almonds, toasted then ground (read *NOTE)
2

tablespoons seedless raspberry jam
1

teaspoon Dijon mustard
¹⁄₈

teaspoon thyme, crushed to release flavor (I used 1/2 teaspoon fresh lemon thyme)
salt, to taste
pepper, to taste

DIRECTIONS

*NOTE: I used a combination of 1/4 cup almond oil and 1/4 cup canola oil (or any neutral oil of your prefernce.) Can also substitute almond meal for the whole almonds. Watch {{carefully}} while toasting and avoid burning!
Combine all ingredients in small, non-reactive bowl.
Using a hand held immersion blender, blend until smooth. Best prepared 1 hour in advance to allow ingredients to marinate.

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