Raspberry Mango Vinaigrette by Jan McCracken
What a blend of flavors and a beautiful color to pour over fresh salad greens! This recipe is bound to bring rave reviews from guests that don't have a clue that you created this recipe to fit your LI lifestyle!
Yields 2½ cups
Calories: 86.22
Fat: 8.15 grams
Saturated Fat: 1.12 grams
Carbohydrates: 3.70 grams
Calcium: 2.34 mg
Lactose: 0.0 grams
¾ cup fresh, chopped mango
¾ cup fresh red raspberries
3 tablespoons white wine vinegar
2 tablespoons honey
¾ cup extra virgin olive oil Salt and pepper to taste
Peel and chop mango. Combine raspberries and mango together in a blender and process until smooth.
Add vinegar and honey. Continue blending into a smooth purée. Slowly add the oil in a thin stream with blender running.
Salt and pepper to taste.
Strain entire liquid through a fine strainer to remove any seeds or pulp. Store in the refrigerator and use within two days.
Raspberry Seeds
Even the seeds in raspberries are good for you! Those little rascals contain an insoluble fiber that helps prevent constipation. This delectable fruit itself is high in pectin, which helps control blood cholesterol levels.