Raspberry Vinaigrette Perfect on a salad of romaine, spinach, grilled chicken breast, feta cheese, walnuts and maybe a sprinkling of dried cranberries. I really like the flavor of this dressing; the seeds- not so much. I also added a tablespoon of lecithin to the blender with the raspberries. I don't know if it would have separated without the lecithin, but it's been 18 hours or so since I made it, and it hasn't separated at all. Although I like this recipe, I will still be searching and experimenting- there might be a way to replace the raspberries and the honey in this recipe with sugar-free seedless jam (would have to sacrifice fresh berries- and therefore much of the flavor, I'm afraid), or just puree the raspberries before putting the dressing together, and run them through a food mill (a lot of messing-around for just a few servings of salad dressing). Oh well, I have a starting point...
1/2 cup vegetable oil 2 Tablespoons honey 1 Tablespoon Dijon mustard 3 Tablespoons red wine vinegar 1 teaspoon fresh lime juice salt and pepper, to taste 1/2 cup fresh raspberries Combine all ingredients except raspberries in blender and process briefly to blend. Add berries and blend until pureed. Taste and correct seasonings. (This is going to take a lot more salt than you would expect!) Per Serving (based on 10 servings): 111 Calories; 11g Fat (84.1% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 3g Sugar Alcohol, 0mg Cholesterol; 19mg Sodium This recipe is courtesy of The LowCarbRecipeBox http://health.groups.yahoo.com/group/LowCarbRecipeBox/ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
