Almond Raspberry Vinaigrette 1/2 c Almond or vegetable oil 1/4 ts Grated lemon peel 3 tb Lemon juice 2 tb Ground toasted almonds * 2 tb Seedless raspberry jam 1 ts Dijon-style mustard 1/8 ts Thyme Salt and pepper; to taste Combine all ingredients in a small bowl. Whisk until thoroughly mixed. Servings: 8 * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continiue to brown slightly after removing from oven. Almond Raspberry Vinaigrette printer friendly version located here. (Just the recipe. Nothing else.)
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