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      Raspberry Vinaigrette

      Ingredients:3/4 cup raspberries, fresh or frozen1/4 cup sugar1/4 cup cider vinegar3/4 cup canola oilPinch of salt and pepperDirections:In a sauce pan, heat the raspberries with the sugar and cook a few minutes over until sugar is dissolved. Let it cool a bit. Put the mixture in a blender and blend raspberries with vinegar. While blender is running, slowly add oil. Season with a little salt and pepper. Keeps in the fridge for up to a week.