Making your own Salad Dressing: Raspberry Vinaigrette


This recipe can keep in the fridge for up to 1 week, covered.


1 1/2 cup fresh or frozen raspberries

1/2 teaspoon finely chopped thyme

1/2 teapoon ground black pepper

3 teaspoons raspberry vinegar

1/4 cup water

2 teaspoons canola oil

1 1/2 teaspoons low- sodium soy sauce

1 teaspoon agave

Combine all ingredients in a blender until smooth. Refrigerate until ready to use.

Make 16 servings- 2 tablespoons each

Calories 28, 1 gram fat, Cholesterol and saturated fat 0,  protein 0 Carbs 5 and sodium 64

Taken and revised from: Reichler, G. (1998) Active Wellness: Feel Good for Life. New York, NY. Time Life