Wednesday, July 4, 2012
This is a great recipe that seems to make it to all the Evans family parties. Surprisingly raspberry vinegarette dressing does not have any raspberries in it.
1 1/2 Cups fine baker sugar
1-2 Cup Veggie oil
1/2 Cup red wine vinegar (the cheaper the better, Pompein is great)
1 T Lemon Juice
1 t poppy seeds
1/2 t dry mustard
Mix sugar, vinegar, mustard and lemon juice in a blend. then add the oil very slowly. Then spoon in your poppy seeds. Do not mix the poppy seeds in the blender or it will create a mess. This dressing is best served over a spinach salad.
Note: If you like your vinegarette a little sweeter you may only want to add 1 cup of oil. If you don't like it as sweet, then you will be closer to 2 cups of oil. I like it on the sweeter side so I add about 1 1/3 cups oil. Also add the oil extremely slow, just a few drops at a time, this step may take a few minutes.