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1995-09-27
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Newsgroups: rec.food.recipes
From: NDooley@president-po.president.uiowa.edu
Subject: Raspberry Vinaigrette
Message-ID: <199505311317.IAA26157@ns-mx.uiowa.edu>
Organization: University of Chicago -- Academic Information Technologies
Date: Mon, 5 Jun 1995 00:49:07 GMT
Raspberry Vinaigrette
1 10-oz. pkg. frozen raspberries with juice, thawed & drained
1/3 C. olive oil
1/4 C. whipping cream
2 T. vinegar
1/4 tsp. salt
1/8 tsp. pepper
Fresh raspberries (optional)
Snipped fresh chives
Cracked black pepper
Place frozen raspberries in blender or food processor. Cover and
puree. Strain the puree through a fine sieve into a bowl. Discard
seeds. Wash blender container or food processor bowl.
Place olive oil, cream, vinegar, salt & pepper into bowl. Cover and
blend or process until combined. Blend in the raspberry puree.
Dress dish (salad or veggie) with vinaigrette; garnish with fresh
raspberries, snippets of fresh chives and black pepper, as desired.