CREAMY RASPBERRY VINAIGRETTE

2/3 cup olive oil
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1/4 cup raspberry juice (from a pkg of frozen raspberries)
2 Tbsp honey
2 Tbsp non-fat dry milk
1 clove garlic
1/8 tsp freshly ground black pepper

Add all ingredients to a blender. Blend until thoroughly mixed.

Drizzle over a salad of mixed greens and tomatoes.

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CREAMY RASPBERRY VINAIGRETTE

1 (10 oz) pkg. frozen unsweetened raspberries, thawed
1/4 cup raspberry vinegar
1/3 cup sugar
3/4 cup vegetable oil
1/2 cup half and half or light cream

Puree raspberries by pushing through a fine sieve with the back of a wooden spoon. You should have at least 3/4 cup puree.

In a blender or processor, combine vinegar and sugar; blend till smooth.

With blender running, slowly add oil, then slowly add half and half and raspberry puree. Mix well. Refrigerate until ready to serve.

Shake well before serving.

Source: Anita