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Raspberry Walnut Vinaigrette


(as served on Melting Pot's California salad) California Salad:
Mixed baby salad greens, Roma tomatoes, candied pecans and Gorgonzola cheese with Raspberry Black Walnut Vinaigrette.

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  • 1 cup raspberry jam
  • 1/4 cup cold water
  • 1 T apple cider vinegar
  • 1 t walnut oil
  • kosher salt to taste
  • freshly ground pepper to taste
  • 1/4 cup canola oil


Servings 2
Adapted from


Step 1

Combine the jam, water, vinegar, walnut oil, salt and pepper in a bowl and mix well. Add the canola oil slowly, whisking constantly until blended. Store the vinaigrette in a jar with a tight-fitting lid in the refrigerator for up to 3 weeks.


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