Red Berry Vinaigrette

• 1 cup Fresh Raspberries
• 3 whole Strawberries, Hulled
• 1 Tablespoon Champagne Vinegar
• 1 teaspoon Dijon Mustard
• 1-1/2 Tablespoon Pure Maple Syrup
• 2 Tablespoons Canola Oil
• 1/2 teaspoons Kosher Salt

1. Place raspberries and strawberries in a mini food processor or blender. Process/blend until pureed.
2. Add in the vinegar, mustard, and maple syrup. Process/blend until well-mixed. With the motor still running, stream in the oil and process/blend until emulsified. Season to taste with salt.
3. Store in an airtight container in the refrigerator for up to 1 week.
4. Nutritional information per 2 tablespoon serving:
5. 51 calories, 3.6 grams fat, 0.25 grams saturated fat, 4.8 grams carbohydrates, 1.1 grams fiber, 2.7 grams sugars, 0.1 grams protein

fresh raspberries, strawberries, vinegar, dijon mustard, maple syrup, canola oil, kosher salt

Taken from tastykitchen.com/recipes/condiments/red-berry-vinaigrette/ (may not work)