MomCooks

My sister in law’s wedding reception was held at the Toledo Riverfront Hotel, and the hotel did the catering for the food. Our meal began with one of the best salads I have ever had, with a memorable dressing. It was mixed greens with bleu cheese, dried cranberries, blueberries, and raspberries, served with creamy raspberry vinaigrette. It was refreshing and delicious.

I’ve had raspberry vinaigrette before, but I had never seen a creamy version. A little google searching revealed this recipe from Chef 2 Chef:

Creamy Raspberry Vinaigrette

10-oz. pkg. frozen unsweetened raspberries, thawed
1/4 c. raspberry vinegar
1/3 c. granulated sugar
3/4 c. vegetable oil
1/2 c. half-and-half or light cream

Puree raspberries by pushing them through a fine sieve with the back of a spoon. You should get at least 3/4 c. puree. In food processor or blender, combine vinegar and sugar, blend till smooth. With machine running, slowly add oil, then slowly add
half-and-half and puree. Mix well. Refrigerate until ready to serve. Shake well before serving. Great on mixed greens salad.