Ingredients
Based on 4-6 servings per recipe.
- 1/2 cup raspberry vinegar
- 1/4 cup oil
- 1 teaspoon dijon mustard
- 1 tablespoon sugar
- 1/4 cup mint leaves, chopped
Preparation
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Whisk all ingredients together in small bowl.
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Serve.
If you can’t find raspberry vinegar, remove 1/2 cup of vinegar from either a white or cider vinegar bottle and add 1/2 cup fresh raspberries to the bottle. Let vinegar and raspberries sit at room temperature for 1 week.
Nutrition Facts
Based on 4-6 servings per recipe.
| Calories | 94 |
| Carbohydrates | 3 g |
| Protein | 0 g |
| Dietary Fiber | 9 g |
| Sodium | 21 mg |
| Potassium | 14 mg |
| Phosphorus | 2 mg |
Sodium: All of our recipes are low in sodium because it is hard on kidneys and raises blood pressure. Most people should limit sodium to 1,500 milligrams per day.
Potassium: If you are on hemodialysis, limit potassium too, to 2,000 milligrams per day. If you are on peritoneal dialysis or short daily dialysis, limit potassium to 3,500 milligrams per day.
Phosphorus: If you are on dialysis, limit phosphorus to about 1,000 milligrams per day.
Protein: If you are not on dialysis but have kidney disease, you might benefit from a diet lower in protein. Check with a kidney doctor or dietitian for guidelines.
About This Recipe
Raspberries make this fruity dressing delicious on lettuce or as a sauce for fish.
