 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 32 |
|
when making this sweet dressing from Betty Miller of Angola, Indiana, figure on 2 tablespoons of dressing for each 1-cup serving of salad greens. Ingredients:
2 jars (12 ounces each) seedless raspberry preserves |
1-1/4 cups sugar, divided |
1/2 cup water |
1/3 cup chopped sweet onion |
1/4 cup balsamic vinegar |
1 tablespoon dried tarragon |
1 tablespoon curry powder |
1 teaspoon white pepper |
1 teaspoon pepper |
1 cup olive oil |
torn mixed salad greens |
Directions:
1. In a large saucepan, bring the preserves and 3/4 cup sugar to a boil. Remove from the heat; cool slightly. Transfer to a blender. Add the water, onion, vinegar, tarragon, curry powder, white pepper, pepper and remaining sugar; cover and process until smooth. While processing, gradually add oil in a steady stream. Serve with salad greens. Yield: about 4 cups.
|
|