Ingredients: Makes 21 Servings
1 TBSP Shallots, minced
1 TBSP Dijon Mustard
1 TBSP Parsley, chopped
2 TBSP, 2 teaspoon Honey
1 cup Raspberries
1 1/2 teaspoon Salt
1/2 teaspoon Garlic Cloves, chopped
1/4 teaspoon Black Pepper
1 cup White Balsamic Vinegar
1 cup Olive oil
Directions:
- In a blender, combine shallots, Dijon, parsley, honey, raspberries, salt, garlic, pepper and white balsamic. Blend until smooth.
- Gradually add the olive oil while blending and mix until the dressing is emulsified.
Registered Dietitian Note: For a lower sodium version of this recipe remove salt from the first step.
Serving size:
2 Tablespoons
Nutritional Information:
110 calories, 10 g fat, 1.5 g saturated fat, 0 g trans fat, 150 mg sodium, 3 g carbohydrates, 0 g fiber, 3 g sugar, 0 g protein
Recipe Source:
Recipe provided by FLIK Hospitality Group 
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