Recipes
Raspberry tarragon vinaigrette
10 minutes
about 3/4 cup
| 1/2 cup | fresh or frozen raspberries (thawed) | 125 mL |
| 2 tbsp | Becel® Oil | 30 mL |
| 1 tsp | red wine vinegar | 5 mL |
| 1 tbsp | chopped fresh tarragon | 15 mL |
| 1/8 tsp | granulated sugar | 0.5 mL |
| 1/3 cup | apple juice | 75 mL |
| salt and pepper to taste |
- In food processor or blender, process ingredients until well blended. Season to taste with salt and pepper. Refrigerate leftovers. Serve within 2 days.