Wednesday, June 29, 2011


This looks good enough to drink .... resist the temptation.

Some summer salads call for raspberry vinegar in the dressing and
it is easy to make your own.
Be sure to stick a label on the glass.

1 cup fresh or frozen raspberries
1 cup white wine vinegar
2 tbsp. sugar

Place berries in a two cup jar; set aside.
Combine vinegar and sugar in a medium saucepan, bring almost to a
boil over low heat, stirring constantly, until sugar melts.
Do not boil.
Pour hot vinegar mixture over berries; cover jar tightly and let stand
at room temperature 48 hours.
Strain through a coffee filter or several layers of cheesecloth
into a clean bottle or jar.  Seal tightly and refrigerate.
Makes about 1 cup vinegar.

For this individual salad, I used baby spinach leaves, sliced strawberries,
red onion rings, toasted slivered almonds and shredded mozzarella cheese.

For the dressing:

3 tbsp. raspberry vinegar
1/4 cup sugar
6 tbsp. vegetable oil

Place vinegar and sugar in blender.  Cover and process; while
processing, gradually add oil in a steady stream until slightly thickened.
Drizzle salad with desired amount of dressing; refrigerate leftovers. 

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