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