Almond Raspberry Vinaigrette 1/2 c Almond or vegetable oil
1/4 ts Grated lemon peel
3 tb Lemon juice
2 tb Ground toasted almonds *
2 tb Seedless raspberry jam
1 ts Dijon-style mustard
1/8 ts Thyme
Salt and pepper; to taste
Combine all ingredients in a small bowl. Whisk until thoroughly mixed.
Servings: 8
* To toast almonds, spread in an ungreased baking pan. Place in 350
degree oven and bake 5 to 10 minutes or until almonds are light
brown; stir once or twice to assure even browning. Note that almonds
will continiue to brown slightly after removing from oven.
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