Dressed to Thrill: Quick Vinaigrettes

By Tara Bench

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Rasberry Balsamic
Photo by Peter Ardito

Raspberry Balsamic

For this dressing, stir together all of the ingredients except the oil until well combined. Slowly add the oil, whisking constantly. Recipe makes about 1 cup. Store in a covered container at room temperature for up to 5 days or in the fridge for up to 3 weeks.

1/3 cup balsamic vinegar
2 tbsp water
4 tsp raspberry preserves
1/4 tsp kosher salt
1/2 tsp ground black pepper
1 tbsp finely chopped shallot
2/3 cup extra-virgin olive oil

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