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    Raspberry Vinaigrette #1


    Source of Recipe


    "The Whole Food Markets Cookbook"

    * Exported from MasterCook *

    Raspberry Vinaigrette #1

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories : Dressings, Fruits

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 pint raspberries (2 cups)
    2 medium shallots -- chopped
    1/4 cup Dijon mustard
    3/4 cup extra-virgin olive oil
    1/3 cup raspberry vinegar
    salt -- to taste
    freshly ground pepper -- to taste

    Place the raspberries, shallots, and mustard in the bowl of a food processor or in a blender. Puree for 45 seconds, until smooth. With the processor or blender running, slowly add the olive oil until a smooth emulsion is formed, about 30 seconds. Continue to puree for an additional
    30 seconds. Add the vinegar, and combine well. Season with salt and pepper. If the dressing looks too thick; you may add a small amount of water or cranberry juice to thin it to the desired consistency.

    Judi's notes: The author states that you may use frozen raspberries here if you want. This dressing keeps for up to 1 week in the refrigerator. Make sure you defrost frozen berries and drain it before using.

    Strawberry variation: You may use fresh or frozen strawberries in place of the raspberries.

    Source: "The Whole Food Markets Cookbook" by Steve Petusevsky and the Whole Foods Market Food Team

    Yield:
    "3 1/2 cups"

    Serving Ideas : Use this over any green salad, but it is good with raw vegetables too.

    MC format by Judi Mae Phelps (judimae@earthlink.net)

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