Classic raspberry vinaigrette

Yield: 1 Cup

Measure Ingredient
½ cup Raspberry vinegar
½ cup Extra virgin olive oil
½ cup Fresh basil, chopped, or
¼ teaspoon Sweet basil, dried

Whisk ingredients together in a small bowl. Serve over chilled crisp romaine leaves and thinly sliced tomato. Sprinkle with parmesan cheese, if desired.

* Use as a dressing for fresh cooked beets; add a pinch of ground coriander to the vinaigrette. * The Raspberry Recipe Book, Thomson Berry Farms, Duluth, MN

Similar recipes