Ingredients

  • 1/4 cup walnut oil
  • 1 cup cider vinegar
  • 1/4 teaspoon savory
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried tarragon
  • 1/2 teaspoon chopped chives
  • 1 teaspoon fresh chopped parsley
  • 3 to 4 frozen sweetened raspberries (add 1/4 teaspoon sugar if fresh raspberries are used)
  • 1-inch of leek, cleaned and sliced very thin

Directions

Blend all ingredients except leeks in a food processor. Add the sliced leeks.


Makes 1 1/3 cups Per serving: 0 mg. cholesterol; less than 1 gm. saturated fat for each 3 ounces.

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Submitted 6/13/05.
Source: Scotland Yard Restaurant Alexandria, Va.
Submitted By: Eileen Werth
crzylegs@erols.com
Raspberry Vinegar Dressing