Raspberry Vinaigrette

By zeenieme

Ingredients

• 1 1/3 cups fresh or frozen unsweetened raspberries
• 1/3 cup reduced-sodium chicken broth
• 2 T sugar
• 1 T cider vinegar
• 2 1/2 tsp olive or canola oil
• 2 tsp Dijon mustard
• Mixed salad greens

Preparation

Step 1

Press raspberries through a sieve, reserving juice; discard seeds. In a jar with tight-fitting lid, combine the broth, sugar, vinegar, oil, mustard and reserved juice. Refrigerate. Shake before serving over salad greens