Raspberry Vinaigrette
Source of Recipe
Sunday_Dinner@yahoogroups.com
2 tablespoons raspberry vinegar
2 tablespoons seedless raspberry jam
1/3 cup canola oil
Blend the vinegar and the jam in a covered blender for 10 to 15
seconds, then add the oil in a slow, steady stream. Store in a glass
jar in the refrigerator.
Makes 4 servings