Raspberry Vinaigrette Salad Dressing
In the summer, salads are so easy and fun to make. Don’t just use lettuce, like usual. Mushrooms, spring greens, cucumbers and baby carrot can add vitamins and spice to your salad. Perk up with almonds, walnuts or dried cranberries.

I keep this in a bottle that I bought at a $1 store. You can find very beautiful bottles at local stores, and this makes an excellent gift. I store in refrigerator and do not store for more than a month. It never lasts that long, but the flavors seem to fade if left too long. Make sure to shake vigorously before pouring on salad.

1/3 cup rice wine vinegar
1/3 cup raspberry vinegar
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar (I use less as this is too strong for me)
¼ cup of extra virgin olive oil
1 clove of minced garlic (I use a little more on a big salad)
½ teaspoon Dijon mustard
½ teaspoon sugar
½ teaspoon salt (can be omitted)
½ teaspoon black pepper

In a jar with tight lid (I use glass jars with rubber ring) combine the ingredients. Seal the jar and shake well.

Each tablespoon only has 26 calories, 1 gram of carbohydrates and 2 grams of fat. You can warm it up and use it over spinach and bacon bits to make a warm spinach salad.

- posted by Shar @ 12:20 AM