On Line Cookbook
Raspberry Vinagrette
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Serves/Makes:8 servings

  • 3 T raspberry vinegar
  • 1 T Dijon mustard
  • 1 tsp (5 ml) minced garlic
  • 1/2 tsp (2 ml) anchovy paste
  • 1/3 cup (80 ml) olive oil
  • fresh raspberries (optional)
  • Combine vinegar, mustard, garlic, and anchovy paste in medium bowl.
  • Whisk in olive oil.
  • Add rspberries if you want to add "texture" to the dressing (or sprinkle fresh raspberries on the salad greens).
  • Season to taste with salt and pepper.
If you are adverse to eating anchovies in any form, eliminate them and add a little extra salt. A little anchovy makes a real taste treat of many dishes!

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2023 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.