Ingredients
- ½ cup Raspberries, fresh or frozen
- ¼ cup apple cider vinegar
- ¼ cup balsamic vinegar
- 2 tsp sugar
- 1 tbsp dijon mustard
- ¼ cup vegetable oil
Directions
- Add all ingredients, except oil to a blender or food processor and puree until smooth.
- Slowly add oil until well combined.
- Drizzle over a fresh spinach or your favorite greens.
Note: This vinaigrette can be stored in the refrigerator for up to 1 week.