2/3 cup (150 mL) fresh or frozen raspberries2 tbsp (30 mL) red wine vinegar1/2 tsp (2 mL) dijon mustard1/2 tsp (2 mL) honey1/4 tsp (1 mL) dried thyme salt and pepper to taste1/3 cup (75 mL) CRISCO® Canola Oil
1. CRUSH raspberries in small bowl. Pass through fine sieve to extract as much juice and pulp as possible. Whisk in vinegar, mustard, honey, thyme and salt and pepper. Gradually whisk in oil until well emulsified.Tip:2. Before serving, put dressing in a bottle or container with an air tight lid and shake well to emulsify.
I used some raspberry syrup added to the berries because I didn't have enough raspberries. The dressing was excellent. I dressed up the salad with pecan pieces and slices if oranges and red and green grapes. I couldn't give it five stars because nothing is perfect.
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