Grape Cruet for Oil and Vinegar

Grape Cruet for Oil and Vinegar

Raspberry Vinaigrette And Oil And Vinegar Dressings

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

Method:

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

Ingredients:

  • 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

Method:

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.

One Response to “Raspberry Vinaigrette And Oil And Vinegar Dressings”

  1. Nutrition Info - Senior nutrition menu - Rome Sentinel « Nutritional Information
    April 19th, 2009 13:45
    1

    […] Grape Cruet for Oil and Vinegar » Blog Archive » Raspberry Vinaigrette […]

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