Raspberry Walnut Vinaigrette
An easy raspberry walnut dressing.
Yield
6 servingsPrep
5 minCook
0 minReady
5 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
honey mustard
|
* |
| 2 | tablespoons |
raspberry vinegar
|
|
| 3 | tablespoons |
walnut oil
|
|
| 3 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
tarragon leaves
minced fresh |
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
honey mustard
|
* |
| 3E+1 | ml |
raspberry vinegar
|
|
| 45 | ml |
walnut oil
|
|
| 45 | ml |
olive oil
|
|
| 15 | ml |
tarragon leaves
minced fresh |
|
| 1.3 | ml |
salt
|
|
Directions
Whisk together the mustard, salt and vinegar in a small bowl.
While rapidly whisking add the walnut and olive oil slowly in a thin stream to emulsify.
Mix in the tarragon and serve.
