Sunday, 8 June 2014

The dressings: Creamy raspberry dressing

Recipe by Cooking light, the complete Quick Cook, (A practical Guide to Smart, Fast home Cooking) by  Bruce  Weinstein and Mark Scarborough, Publisher Oxmoor House.

You can have a bright spark of summer any time of year with this easy dressing. You can even make and refrigerate it for up to a week in advance. Try it on spinach salad with some chopped hard cooking egg and shredded carrot or a fruit salad with plenty of hulled strawberries and sliced peaches.
1/3 cup honey
1/4 cup raspberry vinegar
1/4 cup plain fat free yogurt
1 tsp. Dijon mustard
2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
Combine all ingredients, stir with a whisker until creamy. Store, covered, in refrigerator for up to 1 week. Yield 3/4 cup. (Serving size: 3 tsp.)
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