Rasp­berry Poppy Seed Dress­ing

Simple & Delicious - - RECIPE INDEX - —Ken­dra Stoller, Kouts, IN

6 Tbsp. red wine vine­gar • 1/2 cup plus 2 Tbsp. sugar • 1 tsp. salt • 1 tsp. ground mus­tard • 1 cup canola oil • 1 cup fresh or frozen rasp­ber­ries, thawed • 1 tsp. poppy seeds • In a blender, com­bine the vine­gar, sugar, salt and mus­tard. While pro­cess­ing, grad­u­ally add oil in a steady stream. Add rasp­ber­ries; cover and process un­til blended. Stir in poppy seeds. Serve im­me­di­ately. Re­frig­er­ate left­overs. Makes 2 cups.

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