Ingredients:
- 1 cup
Raspberry Vinegar
- 1 cup
favorite salad oil for Passover
- 1
teaspoon dried Basil or 1 tablespoon fresh
Basil, crushed
RASPBERRY
VINEGAR:
- 10 ounce
package frozen raspberries in natural
juice (no sugar) or 1 pint fresh
raspberries
- 12
ounces cider or wine vinegar (kosher for
Passover)
- Juice of
half a lemon (2 - 3 tablespoons or to
taste)
VINAIGRETTE:
1. Mix all
ingredients in a wide mouth jar, shake
vigorously. 2. Refrigerate to blend flavors
but best served at room temperature.
*NOTE: For
those trying to cut back on fat, try
substituting some water for a portion of the
oil until the taste is acceptable.
VINEGAR:
1. Defrost
raspberries and place in a sieve over a
bowl. 2. Stir vigorously to push all of the
juice and pulp through the sieve leaving
just the seeds. Discard seeds. 3. Add
vinegar and lemon juice and combine. Store
in a jar in the refrigerator. |
