1/3 cup red wine vinegar
1/2 cup sugar
1 tsp. salt
1 tsp. dry ground mustard
1 cup raspberries (frozen berry blend works well too)
1 tsp. poppy seeds
1 cup olive oil
In a blender, combine vinegar, sugar, salt and mustard. While processing, gradually add oil in a steady stream. Add raspberries; cover and process until blended. Stir in poppy seeds. Serve over salad and refrigerate leftovers.
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