Preparation
5
Cook time
Portions
6
Level
Easy
YOUR EVALUTION
INGREDIENTS
1/3 cup (80 ml) olive oil
3 tbsp (45 ml) raspberry vinegar
2 tbsp (30 ml) lemon juice
1 tsp (5 ml) maple syrup
1 clove garlic, finely minced
1 tbsp (15 ml) plain yogurt
2 fresh or frozen raspberries
METHOD
1. 1. Place all ingredients in blender. Season with salt and pepper. Pulse until smooth.
2. Makes about 3/4 cup (180 ml). The vinaigrette will keep for up to 5 days in the refrigerator. Shake before serving.
TIPS
Recipe published in Coup de Pouce Magazine - August 2024
