Raspberry mustard vinaigrette
1 - 2
PersonalPoints™ per serving
Bright pink and very flavourful, this vinaigrette is a lovely complement to greens and also salmon, shrimp or steak.
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.