In this video from Betty's Kitchen, learn how to make a delicious low-calorie vinaigrette for your salads. This tangy dressing has just a hint of raspberry sweetness and contains no oil so you can avoid all the fat and calories that oils bring. It tastes great and will keep for weeks, possibly even months, in your fridge. Enjoy!
- ½ cup white balsamic raspberry vinegar
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 teaspoons sugar (or artificial sweetener)
- 2 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- 1 tablespoon honey mustard
In a two-cup measuring cup, combine ½ cup raspberry vinegar, ¼ teaspoon salt, ¼ teaspoon black pepper, 4 teaspoons sugar, 2 cloves of minced garlic, 2 teaspoons Worcestershire sauce, and 1 tablespoon prepared mustard. Mix well.
Place in a container for serving. Stir right before serving. Store leftover salad dressing in a jar with a screw-on cap and store in the refrigerator. This will keep indefinitely.
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