Raspberry-Rosemary Vinaigrette

This vinaigrette is delicious on any plain green salad, or try it drizzled over a mixed fruit salad for lunch.

Serves: 8Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy


Serves: 8

Ingredients

  • ¼ cup extra-virgin olive oil
  • ½ cup raspberry vinegar
  • 1 cup frozen raspberries, thawed
  • ¼ cup honey
  • 2 Tbsp. sugar
  • ¼ tsp. salt
  • ⅛ tsp. ground white pepper
  • ½ tsp. chopped rosemary
  • ¼ cup raspberry jam
  • 1 Tbsp. Dijon mustard

Directions

  • In food processor or blender, combine all ingredients. Process or blend until mixture is smooth.
  • Pour into small jar with tight lid. Cover and refrigerate up to 1 week, shaking the dressing vigorously before you use it.