Ingredients

• 1/4 cup fresh lime juice
• 2 tablespoons raspberry vinegar
• 2 tablespoons fresh raspberries
• 2 tablespoons raspberry preserves
• 1/2 teaspoon fresh tarragon
• 2 teaspoons sugar
• 1/4 teaspoon kosher salt
• 1/4 cup canola oil

Preparation

1. Crush raspberries and chop tarragon.
2. Whisk together first 7 ingredients.
3. Slowly whisk in oil until well blended. Serve.
4. Store remaining dressing in a tightly sealed jar and refrigerator until ready to serve. Keeps for up to one week.

Helpful hints

• Two fresh limes yield approximately 1/4 cup lime juice.
• Drizzle 2 tablespoons dressing over salad greens topped with fresh raspberries.
• Substitute low sugar preserves or fruit spread to reduce carbohydrate to 5 grams.
• Substitute 1/4 teaspoon dried terragon if fresh is unavailable.
• Grape seed oil is a great tasting substitute for canola oil.