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
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Ingredients
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1/3 cup
vegetable oil (such as canola)
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1/3 cup
raspberry vinegar
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1/4 cup
sugar
Directions
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Combine all ingredients in a screw-top jar and shake vigorously until sugar is dissolved. Store in refrigerator for about one week.
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