Raspberry Vinegar Marinade

Categories: Marinades, Poultry, Seafood, Vegetables
Yield: 1 Cup

1 Shallot, finely chopped
1/2 c Raspberry vinegar
1/4 c Walnut oil
1/4 c Safflower oil
1/2 ts Dry mustard
1/2 ts Dried tarragon
1/2 ts Salt
1/4 ts Freshly ground pepper

Combine all ingredients; mix well. Makes 1 cup Note: If using green
beans, snow peas, broccoli or carrots, blanch in boiling water for 3 to 4
minutes or until tender-crisp; refresh under cold running water, pat dry
and marinate for a few hours. To use as a salad dressing for Belgian
endive, watercress or Boston lettuce, stir in 1/4 cup whipping cream, pour
over greens and toss; serve immediately. Typed in MMFormat by
cjhartlin@msn.com Source: Canadian Living Rush Hour Cookbook

Posted to MM-Recipes Digest V4 #9 by cjhartlin@email.msn.com on Feb 27,
1999

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