Rasberry Vinaigrette

Ingredients:
Half gallon white vinegar
Fresh or frozen rasberries
Tarragon
Black garlic pepper

Directions:
Mix all ingredients in a big bowl. Cover and refrigerate 12-14 hours and funnel into bottles. After cooled for 12 or 14 hours. Funnel needs to be big to let berries stay nice.

Serve over lettuce with blue cheese crumbles or feta great on all kinds of lettuces

Buy bottles at thrift stores or speciality water bottles. (I found some pretty blue ones.) Put labels on made especially for you.

Prep time: 20 minutes

Makes 10-15 bottles

---

Brought to you by Chef Mom - www.ChefMom.com
Please print for personal use only. Copyright (c) 1999-2009 by SheKnows LLC/Atomic Online.

Recipe submitted by: Sande -