Raspberry Vinaigrette

Author

Unknown

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Recipe

Measurements	Ingredients
1 Tbsp	Raspberry Preserves
$\frac{1}{2}$ tsp	Salt
$\frac{1}{2}$ tsp	Black Pepper
$\frac{1}{4}$ tsp	Minced Garlic
$\frac{1}{4}$ Cup	Raspberry Vinegar
$\frac{1}{2}$ Cup	Canola Oil (or similar)

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Instructions

1. In a blender, combine the raspberry preserves, salt, black pepper, minced garlic, and raspberry vinegar. Do not add the oil yet.
2. Blend these ingredients until well combined and smooth.
3. Turn the blender on a low speed. While the machine is running, slowly drizzle the $\frac{1}{2}$ cup of canola oil through the opening in the lid until all the oil is added and the vinaigrette is emulsified and thoroughly blended.
4. Transfer to a jar or container for storage. Keep refrigerated. Shake well before using.

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Note

• (Yields 2 1/2 Cups)
• This vinaigrette pairs well with a salad made with spinach, red onion, fresh strawberries, and toasted almonds.

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