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Charley's Crab Raspberry-Maple Dressing Recipe


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Rate this recipe 3.8/5 (9 Votes)


  • 1/2 cup raspberry vinegar
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  • 1/2 cup pure maple syrup
  • 2 Tablespoons Dijon mustard
  • 2 Tablespoons dried tarragon leaves, crushed
  • Dash salt or to taste


Servings 2


Step 1

Make the dressing several hours ahead to mingle the flavors. It will keep for a week refrigerated.

In a nonreactive large mixing bowl, whisk raspberry vinegar, olive oil, vegetable oil, maple syrup, Dijon mustard, tarragon, and salt together vigorously. It should form a loose emulsion. Refrigerate until ready to use. Whisk again before using.

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