Weightwatchers Raspberry Vinaigrette Recipes

RASPBERRY VINAIGRETTE

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

Steps:

• Combine all ingredients in a jar with a tight-fitting lid; shake well. Store in the refrigerator. Just before serving, shake dressing again.

RASPBERRY VINAIGRETTE DRESSING

Steps:

• In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.

FRESH RASPBERRY BALSAMIC VINAIGRETTE

Steps:

• Mix raspberries and sugar together in a bowl; set aside until mixture is juicy, about 10 minutes. Mash berries using a fork until liquefied. Pour berry mixture into a jar with a lid; add balsamic vinegar, olive oil, honey, and salt. Cover jar with lid and shake until dressing is mixed well. Store in refrigerator.

RASPBERRY VINAIGRETTE II

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.

CREAMY RASPBERRY VINAIGRETTE - 4 WW SMARTPOINTS PER 3 OZ. SERVI

Steps:

• Place all ingredients in blender and blend until smooth.
• Store in airtight container in the fridge for up to 2 weeks.
• Yields approximately 6 - 3 oz servings (by weight).

RASPBERRY VINAIGRETTE

Steps:

• Whisk together mustard, vinegar, lemon juice,garlic,herbs,salt and pepper.
• Gradually incorporate oils in a steady stream while whisking vigorously to emulsify.
• Cover and chill.
• Bring to room temperature before serving.

RASPBERRY VINAIGRETTE

Steps:

• Using a wooden spoon, push raspberries through a handheld wire strainer to puree.
• In a medium bowl, whisk together 2 tablespoons raspberry puree, lemon juice, vinegar, and sugar.
• In a slow but steady stream, whisk in olive oil until emulsified. Season with salt and pepper. Vinaigrette can be made 1 day in advance and stored in an airtight container in the refrigerator.

RASPBERRY VINAIGRETTE

Steps:

• Beat all ingredients with a wire whisk until well blended.
• Store covered in refrigerator.

RASPBERRY VINAIGRETTE

Steps:

• Whisk together oil, vinegar, honey, jam, mustard, red onion, poppy seeds and pepper. Pour over salad and toss well.
• Note: If desired, had 3-4 fresh raspberries in the vinaigrette.

RASPBERRY VINAIGRETTE

Steps:

• In a blender combine all ingredients.
• Puree until smooth.

RASPBERRY VINAIGRETTE

Steps:

• Whisk together oil, vinegar, honey, jam, mustard, red onion, poppy seeds and pepper. Pour over salad and toss well.
• Note: If desired, had 3-4 fresh raspberries in the vinaigrette.

CLASSIC RASPBERRY VINAIGRETTE

Steps:

• In a blender or food processor, combine raspberry vinegar, raspberries, honey, and basil; whirl 1 minute or until well blended.
• With the motor on, add olive oil in a slow steady stream, whirling until dressing is smooth.
• Store, covered, in the refrigerator.
• Serve at room temperature.

WEIGHTWATCHERS RASPBERRY VINAIGRETTE

Steps:

• Combine all ingredients into blender and blend until smooth. Done! Adjust salt, pepper, and sugar to taste. Goes great on a summery salad, or one with oranges and apples!