- 1/2 cup cooking oil
- 3 tablespoons sugar
- 2 tablespoons white wine vinegar
- 1 tablespoon sour cream
- 1-1/2 teaspoons Dijon mustard
- 2 tablespoons red raspberries, fresh or frozen
- Place all ingredients in blender bowl; pulse until smooth.
Heather Judnich, Jamestown, California, hopes to find a raspberry vinaigrette to use over chicken. It’s not a salad dressing, but a creamy sauce served over boneless, skinless chicken breasts. The recipe calls for frozen raspberries and sour cream.
Lydia Jensen, Omaha, Nebraska, sends in a recipe that sounds right.