Great on Strawberry Macadamia Nut Salad!
In a blender, combine the vinegar, sugar, salt and mustard. While processing, gradually add oil in a steady stream. Add raspberries; cover and process until blended. Stir in poppy seeds. Serve immediately. Refrigerate leftovers.
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Serving Size: 1 Serving (27g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 109 | ||
Calories from Fat: 83 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 2mg | 0 % | |
Potassium 17.1mg | 0 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 6.1g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 109
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Strawberry Macadamia Nut Salad
I recommend pairing it with this recipe
— sbjonas
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