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Raspberry Vinaigrette 2


4 tablespoon salad oil or half
olive and half salad oil
2 tablespoon raspberry vinegar
1 tablespoon minced green onion
1 tsp. mustard
2 tablespoon cream
salt and pepper to taste

Combine all ingredients in jar and shake well. Pour over salad and serve. Store unused portion in refrigerator.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.