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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
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.
Amount per serving:
Serving Size: 2 tbsp (30 mL)
Total Calories: 40
Calories from Fat:35
Total Fat: 4g
Saturated Fat: 0.5g
Total Carbohydrate: 2g