I love to make this dressing in the spring and summer. This is perfect over a bed of fresh mixed greens from the garden, a red onion and home made croutons.
1/2 cup extra vigin olive oil (you can use veggie oil but I like to olive better)
1/2 cup raspberry's pulced in the food processor
1/4 cup raspberry wine vinegar
1/2 cup white sugar
2 tsp Dijon mustard
1/4 tsp dried oregano
1/4 tsp ground white pepper.
Pulse raspberry's in food processor a few times to get the texture you prefer. Add all other ingredients and pulse two more times. Once well mixed toss into any salad mixture you prefer. Only use a little at a time, this may make more dressing than you need for the size of salad you have prepared. This dressing stays good in the fridge for up to a week.
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