Whatcha been cooking up in your kitchen lately, Shakers?
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Since summer is returning, and I rarely feel like making or eating hot meals in hot weather, I'm back to making salads for dinner. And I just made a fresh raspberry vinaigrette that was SO YUMMY and really easy:
1/2 cup fresh raspberries
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 teaspoon sugar (I used Splenda)
1/4 cup olive oil
pinch of salt
pinch of pepper
(I added a lot of pepper, because Iain and I are both major pepper heads!)
Crush the raspberries in a bowl with a fork, add all the other ingredients, whisk them all together, and chill before serving.
We ate it on a salad of greens, cucumbers, tomatoes, and cubed baked turkey breast, and it was scrumptious!
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