About this recipe:This is a light and fruity salad dressing, with just the right amount of sweetness and tang. Raspberry juice is blended with chicken stock, sugar, cider vinegar, olive oil and Dijon mustard. This dressing goes perfectly with mixed salad greens, blue cheese and walnuts.
165g raspberries, fresh or thawed if frozen
80ml low salt chicken stock
2 tablespoons caster sugar
1 tablespoon cider vinegar
2 1/2 teaspoons olive oil
2 teaspoons Dijon mustard
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Method Prep:15min › Ready in:15min
Press raspberries through a sieve, reserving juice; discard seeds. In a jar with a tight-fitting lid, combine the stock, sugar, vinegar, oil, mustard and reserved juice. Refrigerate. Shake.