Try this Raspberry Vinaigrette - Pete and Pat Marsh recipe, or contribute your own.
Suggest a better descriptionPut berries in a jar and pour the vinegar over. Let stand for 6 days, shaking up once a day. At the end of the 6th day, strain the mixture to remove solids; bring liquid to a boil adding the sugar and tasting for sweetness before adding the whole amount of sugar. Boil for 1 minute or so. Pour in cruet or empty, cleaned salad dressing bottle. Made about 1 1/4 salad dressing bottles. Pete likes best on fresh spinach leaves and sliced almonds. Much better than commercial dressings. Recipe by: Pete & Pat Marsh 8/97 Posted to MC-Recipe Digest V1 #729 by egriff@bytethis.com (Ed Griffin) on Aug 9, 1997
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Serving Size: 1 Serving (1198g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3537 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 6mg | 0 % | |
Potassium 24mg | 1 % | |
Total Carbohydrate 899.9g | 265 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 899.9g | ||
Protein 0g | 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: 3537
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