Raspberry Thyme Vinaigrette Recipes
RASPBERRY VINAIGRETTE
Provided by Food Network
Time 11m
Yield 2 c (480 ml)
Number Of Ingredients 7
Steps:
- 1. Place water, vinegar, salt, honey, basil, and raspberries into the Vitamix container in the order listed and secure lid.
- 2. Select Variable 1.
- 3. Turn machine on and slowly increase speed to Variable 5. Remove lid plug and drizzle olive oil in a slow stream through the lid plug opening.
- 4. Replace lid plug and turn to Variable 10, then High. Blend for an additional 10 seconds.
RASPBERRY VINAIGRETTE
Who knew you could add fruit to dressings? This raspberry vinaigrette is sweet and tart, making it the perfect summer dressing for any salad. -Debbie Jones, Hollywood, Maryland
Provided by Taste of Home
Categories Lunch
Time 5m
Yield about 3/4 cup.
Number Of Ingredients 4
Steps:
- Combine all ingredients in a jar with a tight-fitting lid; shake well. Store in the refrigerator. Just before serving, shake dressing again.
Nutrition Facts : Calories 176 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 40mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
RASPBERRY VINAIGRETTE DRESSING
This dressing has a mild raspberry flavor. I usually prepare it with canola oil.
Provided by JAN W
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 12
Number Of Ingredients 6
Steps:
- In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.
Nutrition Facts : Calories 118.1 calories, Carbohydrate 9.6 g, Fat 9.2 g, SaturatedFat 1.2 g, Sodium 21.5 mg, Sugar 8.4 g
RASPBERRY VINAIGRETTE II
This is a very simple raspberry dressing. It's good on any green salad, and fruit salads too.
Provided by PANTRYGATHERINGS
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 4
Number Of Ingredients 3
Steps:
- Place vinegar in a container with tight lid. Add sugar and mint, cover with lid, and shake to dissolve sugar. Stir in additional sugar (up to another teaspoon) if necessary to smooth out the vinegar flavor.
Nutrition Facts : Calories 22.2 calories, Carbohydrate 5.4 g, Fat 0.1 g, Protein 0.1 g, Sodium 7.1 mg, Sugar 5.1 g
RASPBERRY-THYME VINAIGRETTE
I poured this dressing on steamed green beans and they were out of this world. The raspberries add a wonderful flavor. Another great recipe from the Fine Cooking repertoire.
Provided by heather in Ont
Categories Salad Dressings
Time 15m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- In small bowl, whisk together the white-wine vinegar, balsamic vinegar, thyme, mustard, salt, and pepper.
- Add the raspberries and crush them to a rough purée with a spoon or your whisk.
- Slowly whisk in the oil until the dressing is creamy and blended.
- Taste and adjust seasonings.
Nutrition Facts : Calories 1460.3, Fat 162.4, SaturatedFat 22.4, Sodium 63, Carbohydrate 5.7, Fiber 2, Sugar 2.6, Protein 0.7
RASPBERRY VINAIGRETTE
Update 9/16/2006 - I adopted this from the Recipezaar account. I'm not positive as to the original poster but I'm guessing this to be one of the esteemed Mean Chef's recipes.
Provided by SusieQusie
Categories Salad Dressings
Time 20m
Yield 1 cup
Number Of Ingredients 12
Steps:
- depending on the sweetness of the raspberries (frozen tend to be sweeter than fresh) you may need to adjust the amount of sugar to taste.
- In a one quart saucepan, combine vinegar, raspberries and shallot.
- Crush raspberries with a fork.
- Bring mixture to a boil and then reduce heat to a simmer.
- Cook for 5 mins or until mixture is reduced to approx 1/2 a cup.
- Strain mixture through a sieve into a blender.
- Process until smooth.
- Allow to cool.
- Add honey, sugar, lemon juice, mustard, dried thyme, salt, black pepper and water.
- Blend until smooth.
- Scrape down sides with a spatula and blend briefly to ensure that everything is well mixed.
- While blender is running, slowly drizzle half the canola oil in a steady stream.
- Stop the blender and scrape down the sides again.
- Turn the blender back on and slowly drizzle the remaining oil inches.
- Process until emulsified.
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Category Healthy Raspberry RecipesCalories 3 per servingTotal Time 40 mins
- Wash 3 pint-size (2-cup) heatproof glass canning jars (or similar containers) and their lids with hot soapy water. Rinse well with hot water. Fill a large, deep pot (such as a water bath canner) about half full with water. Place the jars upright into the pot; add enough additional water to cover by 2 inches. Bring the water to a boil; boil jars for 10 minutes. Add the lids to the pot, and then remove the pot from the heat. Let the jars and lids stay in the hot water as you prepare the flavoring and vinegar. (Keeping the jars warm minimizes breakage when filling with hot liquid.)
- Thoroughly rinse raspberries and thyme with water. Remove the jars from the water bath with a jar lifter or tongs. Divide the raspberries and thyme among the jars. Heat vinegar in a large saucepan to a bare simmer (at least 190 degrees F). Carefully divide the vinegar among the prepared jars, leaving at least 1/4-inch of space between the top of the jar and the vinegar. Remove lids from the water bath, dry with a clean towel and screw tightly onto the jars.
- Store the jars in a cool, dark place, undisturbed, for 3 to 4 weeks. Strain vinegar through cheesecloth into another container until the vinegar looks clear. Repeat as needed until all the sediment from the flavor is removed and the vinegar is clear. Discard all solids and pour the strained vinegar back into to rinsed jars or divide among sterilized decorative bottles. Decorate with a few well-rinsed fresh sprigs of thyme and/or raspberries, if desired. (Decorative raspberries will begin to breakdown after a few weeks in the vinegar and should be removed once they begin to lose their shape and/or color.)
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