Raspberry mustard vinaigrette
white wine vinegar
fresh lemon juice
1 cup(s), fresh or frozen, thawed unsweetened raspberries
- Wash raspberries and place them in a sieve over a mixing bowl. Press berries through sieve until pulp has separated from seeds; discard seeds.
- Add vinegar, lemon juice, oil and mustard to bowl; whisk until well-blended. Yields about 2 tablespoons per serving.