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
cup vegetable oil (such as canola)
cup raspberry vinegar
- Combine all ingredients in a screw-top jar and shake vigorously until sugar is dissolved. Store in refrigerator for about one week.