Raspberry Mustard Vinaigrette
- Total Time
Bright pink and very flavorful, this vinaigrette is a lovely complement to greens and also salmon, shrimp or steak.
raspberries1 cup(s), fresh or frozen, thawed unsweetened raspberries
white wine vinegar2 Tbsp
fresh lemon juice¼ cup(s)
olive oil1 ½ Tbsp
honey mustard2 Tbsp
- 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.