Back to Recipes

Raspberry Vinaigrette

Salads, Low Phosphorus, Low Potassium, Low Protein, Low Sodium

Ingredients

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

Preparation

  1. Whisk all ingredients together in small bowl.
  2. Serve.

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.

More recipes like this


Microwave Lemon Curd


Desserts, Snacks, Vegetarian, Low Phosphorus

Katy’s Mango Salad


Salads, Sauces, Low Phosphorus, High Potassium

Marinated & Grilled Portobello Mushrooms


Side Dishes, Vegetarian, Low Phosphorus, High Potassium