Raspberry Vinaigrette Dressing

I really enjoy making my own dressing.  Could this be any easier?

Very simple salad; chopped romaine lettuce, cucumber, carrot, red pepper, antipasto meats (Italian salami, prosciutto & coppa), provolone cheese and whatever dressing you would like.  This salad was served with the Asparagus and Roasted Red Pepper Soup!  Kent used the Raspberry Vinaigrette and I used the Espresso Balsamic Vinaigrette.

Raspberry Vinaigrette Dressing

1/2 cup vegetable oil (you can use olive oil or whatever you want)
1/2 cup raspberry blush white balsamic vinegar (or you could use raspberry wine vinegar)
2 Tablespoons sugar (your decision to add the sugar)
1 Tablespoon Dijon mustard
black pepper

In a small container with a tight fitting lit, combine above ingredients.  Shake well.  That is it!

I was out and found an herbal infused olive oil and Espresso balsamic vinegar.  I picked them up and decided to make a dressing.  Since the balsamic vinegar was purchased from a store that specialized in oil/balsamic vinegars it was somewhat syrupy.  No need to add sugar to a heavier bodied balsamic vinegar.  You will know because it pours out of the bottle like a light syrup.

1/4 cup herbal infused olive oil
1/4 cup Espresso balsamic vinegar
1 Tablespoon Dijon mustard
black pepper

Mix as above.  Store your dressings in the refrigerator.

Now, this is “Simple and Delicious”!

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