Recipe by Cooking light, the complete Quick Cook, (A practical Guide to Smart,
Fast home Cooking) by Bruce Weinstein and Mark Scarborough, Publisher
Oxmoor House.
You can have a bright spark of summer any time of year with this easy
dressing. You can even make and refrigerate it for up to a week in
advance. Try it on spinach salad with some chopped hard cooking egg and
shredded carrot or a fruit salad with plenty of hulled strawberries and
sliced peaches.
1/3 cup honey
1/4 cup raspberry vinegar
1/4 cup plain fat free yogurt
1 tsp. Dijon mustard
2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
Combine all ingredients, stir with a whisker until creamy. Store,
covered, in refrigerator for up to 1 week. Yield 3/4 cup. (Serving size:
3 tsp.)
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