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


Marinated & Grilled Portobello Mushrooms


Side Dishes, Vegetarian, Low Phosphorus, High Potassium

Mediterranean Lamb Patties


Dinner, Entrees, Lunch, Low Phosphorus

Blueberry Whipped Pie


Desserts, Vegetarian, Low Phosphorus, Low Potassium