Raspberry Vinaigrette Dressing
Preparation time: 5 minutes
2 T raspberries, fresh NOT frozen
1/4 c vinegar, raspberry
1/4 cup olive oil, extra virgin preferred
Salt and freshly ground black pepper to taste
1. Mix and combine the raspberries with the vinegar, slowly add olive
oil while whisking mixture
2. Add salt and pepper to taste
Can be used as either marinade or sauce for fowl or is quite delicious on its own as a dressing.
Yield: 1/2c for up to four servings over salad; if used as a sauce you will
get 2-4 servings.
Lemon-Black Olive Infused Vinaigrette
Preparation time: 10 minutes
2 lemons, juiced
1 T black olive tapenade
5 T olive oil, extra-virgin is preferred
Ground pepper, to taste
Salt, to taste
1 T Italian parsley, minced, fresh
1. Combine tapenade and lemon juice. Slowly whisk in olive oil until everything is well blended.
2. Season with salt and pepper and then add your parsley. Can be used as a dressing
or as a sauce to enhance fish or dried beans.
vinaigrette dressing, raspberry vinaigrette