1/2 Cup Raspberry Vinegar 2 Cloves (2 Teaspoons) Garlic, 1/4 Teaspoon Salt -Chopped 1/4 Teaspoon Freshly Ground Pepper 2 Teaspoons Worchestershire Sauce 4 Teaspoons Sugar 1 Tablespoon Dijon Mustard
Combine all ingredients and mix well (may use blender). Refrigerate in container with a tight-fitting lid. Will keep for several months. Makes 1/2 cup.
Recipe - Jean Hansen
"The hard part about this salad dressing is finding the raspberry vinegar. That being said, this is a simple recipe with a very potent flavor. A little really does go a long way here. One note: there is no oil in this dressing, and as such, it doesn't coat the lettuce or vegetables very well. If this is bothersome, add a little extra virgin olive oil to the mix." - April Ferre
