Raspberry vinaigrette

Preparation time: 15 minutes
Standing time: 30 minutes
Chilling time: 1 hour

 

Raspberry vinegar:
1 1/2 cups fresh raspberries (or thawed, unsweetened frozen raspberries)
3/4 cup white vinegar

Combine raspberries and vinegar in a bowl and let soak for 30 minutes. Place a fine wire-mesh strainer over a second bowl, and pour raspberries and vinegar through strainer. Use a large spoon to force raspberry juice through the strainer. (If seeds pass through the strainer, rinse it, line it with a double layer of clean cheesecloth, and re-strain vinegar.) Yield is one cup. One-quarter cup will be used in the following recipe. Remainder should be tightly covered and refrigerated for future use.

Dressing:
1/4 cup raspberry vinegar
1 clove (or 1 teaspoon) minced garlic
1 green onion (white portion only), finely minced
1 tablespoon fresh rosemary, finely chopped (or 1 1/2 teaspoons dried rosemary, crushed)
1/8 teaspoon salt
1/8 teaspoon black pepper
3/4 cup olive oil

In a small bowl, whisk together raspberry vinegar, garlic, onion, rosemary, salt, and pepper. Slowly whisk in olive oil. Best if refrigerated at least 1 hour to allow flavors to blend.

Yield: 1 cup
Serving Size: 1 tablespoon

Nutrition Facts

Per Serving:
  Calories: 96
  Carbohydrate: 1 g
  Protein: <1 g
  Fat: 10 g
  Saturated fat: 1 g
  Sodium: 19 mg
  Fiber: <1 g
  Exchanges per serving: 2 fat
  Carbohydrate choices: 0

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

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