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    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
 

 

 

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