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Author Notes: I've been making this for thirty years. It came about after a stay at an inn in Maine where we were served salad with a delicious raspberry vinaigrette. I could not persuade the innkeeper to part with the recipe so this was my attempt to duplicate it. —JanetFL
- 1/3 cup vegetable oil (such as canola)
- 1/3 cup raspberry vinegar
- 1/4 cup sugar
- Combine all ingredients in a screw-top jar and shake vigorously until sugar is dissolved. Store in refrigerator for about one week.
- This recipe was entered in the contest for Your Best Recipe with Vinegar
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