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Raspberry Vinaigrette (P, KLP, TNT)
Source: Self
Serves: 16

1 cup Raspberry Vinegar
1 cup favorite salad oil for Passover
1 teaspoon dried basil, crushed or 1 tablespoon fresh basil, snipped
3 cloves garlic, crushed

Raspberry Vinegar:
1 10-ounce package frozen raspberries in natural juice (no sugar) or 1 pint of fresh raspberries
12 ounces cider or wine vinegar (kosher for Passover)
juice of half a lemon (2-3 tablespoons, or to taste)

Mix all ingredients in a wide mouth jar, shake vigorously. Refrigerate to blend flavors but best served at room temperature.

For Raspberry Vinegar:
Defrost raspberries and place in a sieve over a bowl. Stir vigorously to push all of the juice and pulp through the sieve leaving just the seeds. Discard the seeds. Add vinegar and lemon juice and combine. Store in a jar in the refrigerator.

Poster's Notes:
For those trying to cut back on fat, try substituting some water for a portion of the oil until the taste is acceptable.

Posted by Barbara Wasser

Nutritional Info Per Serving: excluding unknown items): 1 Calories; less than one gram Fat (3% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium