Orange Raspberry Vinaigrette I Made It

Orange Raspberry Vinaigrette

frankieanne 10 years ago
posted by Notyourmomma
Orange Raspberry Vinaigrette
This was really great on my chicken salad. I didn't have light olive oil so I used extra virgin and got the chives from my garden. I loved that you could taste the citrus and just a little bit of the raspberry came through. Really nice and its a pretty color, too! :-)
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Good4U 10 years ago said:

Beautiful pics! Your chicken salad looks great. I bookmarked it. Thanks for the thumbs up on this one:)

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mommyluvs2cook 10 years ago said:

Yum, I saved this one!! I love nice light vinaigrette's... your salad looks great :)

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NPMarie 10 years ago said:

Oh, I love chicken salad, and this dressing sounds perfect! It is a pretty color! I must look for raspberry vinegar..I don't believe I have ever seen it...probably because I have never looked for it before:-D

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frankieanne 10 years ago said:

Thank you, ladies. I've been eating a lot of salad lately and am trying new dressing recipes. I get bored easily. :-P

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bakerme 10 years ago said:

Frankieanne, we've been trying to have more salads as a main dish dinner, too, and I am making most of the dressings. This recipe looks good, but also looks like a problem I've been having with most vinaigrettes I've tried, and that is the overwhelming taste of olive oil. Did it overwhelm the rest of the vinaigrette?

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frankieanne 10 years ago said:

If you find the taste of olive oil overwhelming, you might use the light olive oil mentioned in the recipe. I didn't find it overwhelming, but I could taste it. But, I think the light olive oil is a bit lighter in taste as well so that may work for you. I also think that you could sub out olive oil for a different oil that you do like. That would work as well.

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bakerme 10 years ago said:

The olive oil I've been using is so mild that my hubby, who loves olive oil, says he can't even taste it, but it's all I taste. I tried making a vinaigrette with canola oil, something I've never bought before, but didn't like that recipe, either. Now I have an almost full bottle of canola oil and don't know what to do with it.

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frankieanne 10 years ago said:

I love using the ingredient search here. You could put "canola oil" in it and then filter it out by what you want. There may be some other dressings that show up that use it.

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Good4U 10 years ago said:

Here is some info about Canola oil you might find interesting, Bakerme.
Because of its light flavor, high smoke point, and smooth texture, canola oil is one of the most versatile cooking oils.
You can use it in a number of dishes and cooking methods.
Here are a few ideas for cooking with canola oil:
Use as a cooking oil for sauteing, stir-frying, grilling, and baking.
Add it to salad dressings, sauces, and marinades. Maybe just cut the oil back when making your vinaigrettes
Use it to coat your pans for nonstick baking.
Replace it for solid fats (such as margarine and butter) in recipes like muffins cakes etc. Canola oil, which is made from the crushed seeds of the canola plant, is among the healthiest of cooking oils. It has the lowest saturated fat content of any oil commonly consumed in the U.S., at just 7%. By comparison, sunflower oil has 12% saturated fat, corn oil has 13%, and olive oil has 15%.

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frankieanne 10 years ago said:

That is good information, G4U. I have seen canola oil used in baking quite a lot. Vegetable/canola oil blend is the one oil I always use.
Here's a good looking vinaigrette recipe I found doing an ingredient search using "canola oil" and then filtering by Freeze/Chill. I think I'm gonna give this one a try!
Maple Mustard Vinaigrette

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bakerme 10 years ago said:

Thanks for the suggestions, Good4U and Frankieanne. I will use it for baking in the recipes I have calling for oil. Good thing I bought the smallest bottle I could find. We are trying to eat healthier around here, so mild olive oil is still my first choice for roasting vegetables.

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