Raspberry Poppy Seed Dressing 1/4 c. sugar 1/2 c. raspberry vinegar 1 1/2 tsp. dry mustard 3/4 tsp. salt 2 tbsp. minced onion 1 3/4 c. peanut oil 2 tbsp. poppy seeds
Mix the first 5 ingredients in a blender until smooth. Add the oil in a steady stream with blender on a low speed and then on a high speed as the dressing thickens. Add the poppy seeds and pulse to mix just until the seeds are distributed. This dressing keeps, covered and refrigerated for 2 weeks. Makes 2 1/2 cups.
I like the Seven Seas Raspberry Viniagrette, but can't find it around here anymore. The Kraft Done right is good, but less sweet. I found this recipe that I haven't tried yet. Sounds easy enough.....
Raspberry Viniagrette
1/4 cup olive oil 1 cup seasoned rice vinegar 1 (10 ounce) jar seedless raspberry jam
Combine the olive oil, rice vinegar and raspberry jam in the container of a blender. Process until smooth. Store in a jar in the refrigerator.
Login using the form on the top of the page to post feedback (if you are a registered user). If you have not yet registered, click here to do so. It's FREE!.
