The Chicken and the Egg: A Family Cookbook

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Raspberry Vinaigrette Dressing

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

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