cup rice vinegar 1 cup extra virgin olive oil 1 cup vegetable oil nBriefly rinse raspberries and shake off excess water. Put into a small bowl and crush coarsely with a fork. nRinse the shallot with cold water.
Put into a paper towel and squeeze out excess moisture. nPut the thyme, sugar, salt, pepper and vinegar in a bowl and whisk to blend. Slowly whisk in oils until the vinaigrette is emulsified.
(You can also use a mini-processor to blend the dressing.) nBy hand, gently stir in the raspberries and shallot, blending well. Refrigerate until ready to serve.
adapted from The Imus Ranch: Cooking for Kids and Cowboys by Deirdre Imus Calories, 164; protein, 0 grams; carbohydrates, 1.2 grams; total fat, 18.1 grams; cholesterol, 0 milligrams; saturated fat, 3 grams; dietary fiber, .
3 grams; sodium, 40.7 milligrams; sugar, .4 grams; vitamin A, 2 retinol equivalents; vitamin C, 1.
5 milligrams; calcium, 2.5 milligrams; iron, .2 milligrams; alcohol, 0 grams.
NOTE: Information is meant only as a guide; the ESHA Research program does not compensate for crop-growing conditions, and some methods of cooking affect nutrient content.
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