In this video, Betty demonstrates how to make Balsamic Raspberry Vinaigrette Salad Dressing. This salad dressing is tangy, with just a hint of raspberry flavor. You will enjoy it on fresh salad greens!
White balsamic raspberry vinegar
1⁄2 Cup (8 tbs) (You May Use Any Flavored Vinegar)
Freshly ground black pepper
2 , minced
Honey mustard/Dijon mustard / any prepared mustard
In a 2-cup measuring cup, combine ½ cup raspberry vinegar, ¼ teaspoon salt, ¼ teaspoon black pepper, 4 teaspoons sugar, 2 cloves of minced garlic, 2 teaspoons Worcestershire sauce, and 1 tablespoon prepared mustard. Mix well. Place in a container for serving. Stir right before serving. Store leftover salad dressing in a jar with a screw-on cap and store in the refrigerator. This will keep indefinitely. I made this salad dressing with no oil, and if you replace the sugar with an artificial sweetener, it will be almost calorie-free! I will have a nice salad for you to put it on tomorrow! --Betty
There is nothing quite like a flavor-packed, delicious warm or cold salad that not only makes for a light lunch, but also makes an excellent buffet addition. Betty ditches the mayo over a low-cal alternative that works just as well on it’s own. Pretty simple and quick. A dash of zesty-tart-sweet vinaigrette featuring balsamic vinegar and raspberries is good enough to breathe life into the most boring salads. Try stirring up this easy salad dressing at home to know how delish and quick it really is.