Classic Raspberry Vinaigrettedressings, salads 1/2 cup raspberry vinegar 1/2 cup extra virgin olive oil 1/2 cup fresh basil, chopped, or 1/4 teaspoon sweet basil, dried Whisk ingredients together in a small bowl. Serve over chilled crisp romaine leaves and thinly sliced tomato. Sprinkle with parmesan cheese, if desired. * Use as a dressing for fresh cooked beets; add a pinch of ground coriander to the vinaigrette. * The Raspberry Recipe Book, Thomson Berry Farms, Duluth, MN |
