Raspberry Dressing Recipe

Place the cranberry juice, raspberries, vinegar, SPLENDA® Granulated, mustard and salt in a blender; purée until smooth. With the motor running, slowly add the oil in a stead stream. Stir in the shallots and thyme. Dressing can be stored, tightly covered, in the refrigerator for up to 5 days.

Tip: Serve with a mixture of tender and bitter salad greens, such as baby spinach and radicchio.

Ingredients

  • 1/2 cup (125 mL) light cranberry juice
  • 1/2 cup (125 mL) fresh raspberries
  • 1/4 cup (60 mL) red wine vinegar
  • 1 tbsp (15 mL) SPLENDA® No Calorie Sweetener, Granulated
  • 2 tsp (10 mL) Dijon mustard
  • 1/2 tsp (2 mL) salt
  • 1/3 cup (75 mL) canola oil
  • 1 tbsp (15 mL) very finely chopped shallots
  • 1 tbsp (15 mL) finely chopped fresh thyme leaves

Nutrition information

per serving
Total Fat 4.00g
Saturated Fat 0.50g
Sodium 40.00mg
Total Carbohydrates 2.0g
Sugars 1.00g

Share this recipe