California Raisin Vinaigrette
A new twist on Italian dressing!
- 6 1/2 tablespoons ruby port
- 3 tablespoons balsamic vinegar
- 10 tablespoons California raisins
- 1 1/2 tablespoons capers
- 3/4 cup extra virgin olive oil
- Salt and pepper; to taste
Combine wine, vinegar and raisins in saucepan; heat to simmer and cook for 1 minute. Cool to room temperature. Turn into blender; add capers and blend until smooth. With blender running on medium, slowly drizzle in olive oil till blended. Adjust seasoning with salt and pepper to taste.
Note: For serving suggestion, see recipe for Tossed Green Salad with Spiced Pecans and Raisin Vinaigrette.
Nutrition Facts Per Serving
Calories 130 (75% from fat); Total Fat 11g (sat 1g, mono 8g, poly 1g, trans 0g ); Cholesterol 0mg; Protein 56g; Carbohydrate 6g; (Dietary Fiber 0g; Sugars 6g; ); Iron 0mg; Sodium 25mg; Calcium 4mg; Potassium 56mg
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