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I don't have a long-winded story to accompany this recipe for my famous Raspberry Vinaigrette. We have served this from the beginning and it is our standard salad dressing at Passover. I'm calling out Kedem Raspberry Syrup on this recipe. We've made substitutions when in a pinch and nothing is as thick and flavorful as the Kedem brand. So, if you want to make MY raspberry vinaigrette, you have to use Kedem's. Phillip at Affordable Kosher assures me that he'll stock the syrup.
I've given this recipe to exactly one person in all these years; Shari Neppe Schwartz. I'm so lame I think I gave it to her as a bat mitzvah gift! She really, really wanted it so I caved. I'm happy to announce that Shari and husband Jonathan celebrated the bris of their son today. Mazel tov! Now, what to give for a gift.....
| Kosher Status: | Parve |
| Number of servings: | Makes about 1 cup, enough for 12 - 16 servings |
| Main Ingredient(s): | Raspberry Syrup |
| Preparation Time: | 00:10 |
| Cooking Time: | 00:00 |
| Skill Level: | 1 - Easy (1 Easy - 5 Hard) |
| Estimated POINT value: |
Ingredients:
- 1/2 cup Kedem raspberry syrup
- 1/3 cup canola oil (for Passover, use vegetable oil)
- 3 tablespoons white vinegar
- 1/2 teaspoon salt
- 1/3 teaspoon cinnamon
Steps:
Put everything into a measuring cup or container with a lid. Whisk or shake -Done! |
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Raspberry Vinaigrette
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