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Raspberry Vinaigrette

From: EatingWell

Mild-tasting grapeseed oil is the ideal foil for fruity raspberry vinegar. This simple dressing offers an especially nice finish for a salad of mixed greens, fresh peaches or berries and chicken. For an exquisite appetizer, drizzle the dressing over melon wedges (or fresh figs) draped with thin slices of prosciutto.

Servings: about 1/2 cup
Prep: 5 mins
Total: 5 mins
Rated : Not yet rated
2 tablespoons  raspberry vinegar
1/8 teaspoon  salt
  Freshly ground pepper, to taste
1/3 cup  grapeseed oil, or canola oil
1. Whisk vinegar, salt and pepper in a small bowl. Slowly whisk in oil.
MAKE AHEAD TIP: Cover and refrigerate for up to 1 week.
Nutrition Facts
Calories 82, Total Fat 9 g, Sodium 38 mg, Exchanges: 2 fat
Percent Daily Values are based on a 2,000 calorie diet

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