|Fat Free Raspberry Balsamic Vinaigrette|
Makes about 1 cup
Make the raspberry puree by simply pureeing fresh or frozen (thawed) raspberries in a blender or food processor and then pressing the puree through a sieve to remove the seeds.
- 3/4 cup raspberry puree
- 1/4 cup balsamic vinegar
- 1 1/2 tbsp honey
- 2 tbsp lemon juice
- pinch salt
- 1/4 tsp pepper
- 1/2 tsp dry oregano
- 1/2 clove very finely minced garlic
Whisk together or shake in a covered jar before serving.