Raspberry Vinaigrette


  • 1/4 cup minced onion
  • 1/2 cup white wine vinegar
  • 1/4 cup raspberries (fresh or frozen but thawed)
  • 1/3 cup sugar
  • 1 teaspoon dry mustard (I crushed mustard seed)
  • 1 teaspoon salt
  • 1/2 cup olive oil
  • 1/2 cup canola oil
  • 1-1/2 teaspoons poppy seeds
In a bowl, mix (I used a stick blender) together onion, vinegar, raspberries, sugar, mustard, and salt. Continue blending while adding the oils in a thin stream. Blend until well combined. Stir in poppy seeds. Makes about 2 cups.

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