Watermelon Raspberry Vinaigrette

• 1 cup cubed seeded watermelon
• 12 cup fresh raspberries or 12 cup frozen raspberries
• 2 tablespoons honey
• 1 tablespoon raspberry vinegar

1. In blender or food processor, process watermelon and raspberries until liquefied.
2. Add honey and vinegar, pulse until blended.
3. Cover and store in refrigerator.
4. Shake well before using.
5. Yield 1 cup.
6. Per 2-tablespoon serving: 27 Calories, 7g carbohydrate, 0.21g protein, 0.1g fat, 1g dietary fiber, 1mg sodium, 0.0mg cholesterol.

fresh raspberries, honey, raspberry vinegar

Taken from www.food.com/recipe/watermelon-raspberry-vinaigrette-135658 (may not work)