Thursday, April 30, 2009
Ensalate: Rasberry Vinaigrette Dressing
9:00 AM | Posted by
Mike |
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- 1/2 cup raspberries, fresh or frozen (thawed)
- 1/4 cup apple cider vinegar
- 1/4 cup balsamic vinegar
- 2 tsp sugar
- 1 tbsp dijon mustard
- 1/4 cup vegetable oil or extra virgin olive oil
Add all ingredients, except oil to a blender or food processor and puree until smooth. Slowly add oil until well combined.
Serving Suggestion:
- 4 cups spring mix greens
- 2 bartlett or anjou pears
- 1/2 cup chopped pecans, toasted
- Cracked black pepper
Core & slice pears. Divide spring mix across 4-6 salad plates. Arrange pear slices on greens and sprinkle with pecans. Drizzle with rasberry vinaigrette dressing, dust with black pepper and serve.
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