Salads, Low Phosphorus, Low Potassium, Low Protein, Low Sodium
Based on 4-6 servings per recipe.
- 1/2 cup raspberry vinegar
- 1/4 cup oil
- 1 teaspoon dijon mustard
- 1 tablespoon sugar
- 1/4 cup mint leaves, chopped
Whisk all ingredients together in small bowl.
If you can’t find raspberry vinegar, remove 1/2 cup of vinegar from either a white or cider vinegar bottle and add 1/2 cup fresh raspberries to the bottle. Let vinegar and raspberries sit at room temperature for 1 week.
About This Recipe
Raspberries make this fruity dressing delicious on lettuce or as a sauce for fish.