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Raspberry-Thyme Vinaigrette

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Yields about 1⁄2 cup.

  • 2 Tbs. white-wine vinegar
  • 1 tsp. balsamic vinegar
  • 1/2 tsp. chopped fresh thyme (or 1/4 tsp. dried)
  • 1/2 tsp. Dijon mustard
  • 1/4 tsp. table salt
  • 1/8 tsp. freshly ground black pepper
  • 6 to 8 fresh or thawed frozen raspberries
  • 6 Tbs. good-quality extra-virgin olive oil

In a small bowl, whisk the white-wine vinegar, balsamic vinegar, thyme, mustard, salt, and pepper. Add the raspberries and crush them to a rough purée with a spoon or your whisk. Slowly whisk in the oil until the dressing is creamy and blended. Taste and adjust the seasonings.

nutrition information (per serving):
Size : per Tbs, Calories (kcal): 90, Fat (kcal): 10, Fat Calories (g): 90, Saturated Fat (g): 1, Protein (g): 0, Monounsaturated Fat (g): 7, Carbohydrates (mg): 0, Polyunsaturated Fat (mg): 1, Sodium (g): 80, Cholesterol (g): 0, Fiber (g): 0,

4 stars for following the recipe exactly and 5 stars with honey or other sweetener added as I found it a bit too tart without but that might depend on the sweetness of raspberries. Lot's of nice flavour to go with spinach or other salads

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