¼ cup
raspberry vinegar
¼ cup
maple syrup
¼ cup
fresh raspberries
2 Tbsp.
olive oil
2 Tbsp.
vegetable oil
1 Tbsp.
Dijon-style mustard
1 tsp.
dried tarragon, crushed
½ tsp.
salt
½ tsp.
ground black pepper
Combine all ingredients in blender container. Cover; blend
until smooth.
 |
| It doesn't look quite like you'd expect after it's blended - it's so pretty, though! |
Toss with field greens to coat, as desired.
 |
| I used a quarter cup per third of the bag of greens. |
Refrigerate any
remaining dressing.
 |
| A nice little low-cal dinner featuring the salad and an English muffin with cream cheese. Yum! |
My Rating: 5/5 "I loved this so much. The tart fruit with the maple syrup was divine. If you like salads, make this."
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