Type what you have

Ingredients

• ✓ raspberry vinegar
• sugar snap pea
• raspberry
• olive oil
• sugar
• salt
• pepper
• blueberry
• mixed salad greens

Instructions

1. 1 Bring a pot of water to a boil. Place snap peas in pot, and cook 1 to 2 minutes. Drain, rinse under cold water, and set aside.
2. 2 Place about 1 1/2 tablespoons raspberries in a strainer over a bowl, and crush with a wooden spoon. Discard pulp. Mix vinegar, olive oil, sugar, salt, and pepper with the strained raspberry juice.
3. 3 In a large bowl, gently toss the dressing with the snap peas, remaining raspberries, and blueberries. Cover, and chill at least 30 minutes in the refrigerator. Toss with greens just before serving.

By Paula Kelsay McFarland

Ingredients

• ✓ raspberry vinegar
• beet
• beet green
• orange
• granny smith apple
• olive oil
• white sugar
• salt
• garlic
• sunflower seed

Instructions

1. 1 Wash and dry beets and greens. Shred greens to measure 2 cups and set aside.
2. 2 Place beets in a sauce pan with enough water to cover. Bring to a boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
3. 3 Trim and peel skins off beets; cut into 8 wedges.
4. 4 Combine orange sections, beets, and apples in a bowl.
5. 5 Whisk olive oil, vinegar, sugar, salt and garlic together in a bowl; pour over beet mixture and toss well.
6. 6 Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.

By Allrecipes Member

Ingredients

• ✓ raspberry vinegar
• banana
• orange juice
• lime juice
• poppy seed
• olive oil
• raspberry
• salt
• cayenne pepper
• red grape
• watermelon
• strawberry
• cantaloupe
• blueberry
• plum

Instructions

1. 1 In a blender or food processor, combine banana, orange juice, lime juice, poppy seeds, raspberry vinegar, olive oil, raspberries, salt and cayenne pepper, and puree until smooth. Cover tightly and refrigerate until ready to use.
2. 2 Combine grapes, watermelon, strawberries, cantaloupe, blueberries and plums in a large bowl. Pour dressing over fruit and toss to coat.

By Krista B

Ingredients

• ✓ raspberry vinegar
• mint
• sugar

Instructions

1. 1 Place vinegar in a container with a tight-fitting lid. Add mint and sugar; cover and shake until sugar dissolves.
2. 2 Stir in additional sugar, if necessary, to balance vinegar flavor.

By PANTRYGATHERINGS

Ingredients

• ✓ raspberry vinegar
• raspberry jam
• vegetable oil
• spinach
• walnut
• strawberry
• kiwi

Instructions

1. 1 Mix together raspberry vinegar, raspberry jam, and vegetable oil in a small container.
2. 2 Combine spinach, nuts, strawberries, and kiwi in a salad bowl. Toss with raspberry dressing.

By Amy F

Ingredients

• ✓ raspberry vinegar
• tilapia
• olive oil
• honey
• mustard
• dill weed

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 11x7 inch baking dish.
2. 2 In a mixing bowl, whisk together the olive oil, raspberry vinegar, honey, mustard and dill weed.
3. 3 Arrange the tilapia filets in a single layer in the prepared baking dish. Pour mixture over the fish filets, coating the filets evenly.
4. 4 Bake in a preheated oven, uncovered for 20 minutes or until fish is flaky with a fork.

By Darlene

Ingredients

• ✓ raspberry vinegar
• sugar snap pea
• olive oil
• dijon mustard
• strawberry

Instructions

1. 1 Bring a medium pot of water to boil and place a steamer insert in the pot. Place snap peas in the steamer, cover, and cook until bright green, about 30 seconds. Drain, run under cold water to cool completely, drain, and set aside.
2. 2 Whisk oil, vinegar, and mustard together in a bowl until well combined. Set aside for 3 to 5 minutes.
3. 3 Combine snap peas and strawberries in a large bowl; pour vinaigrette over top and toss gently. Serve immediately or chill for up to 1 hour.

By Mojito Mama

Ingredients

• ✓ raspberry vinegar
• pecan
• balsamic vinegar
• olive oil
• salad green
• strawberry
• blue cheese
• red onion

Instructions

1. 1 Place the pecans in a skillet over medium heat. Tossing frequently, toast until lightly browned.
2. 2 In a bowl, whisk together the raspberry vinegar, balsamic vinegar, and olive oil.
3. 3 In a large bowl, mix the toasted pecans, greens, strawberries, blue cheese, and red onion. Toss with the vinegar and olive oil dressing mixture to serve.

By CHRISPENTINA

Ingredients

• ✓ raspberry vinegar
• lime
• chili oil
• salt
• shrimp
• wooden skewer
• white sugar
• raspberry
• jalapeno pepper

Instructions

1. 1 Stir together the lime juice, chili oil, and sea salt in a mixing bowl until the salt dissolves. Cut the shrimp through the back vein nearly through to the other side, leaving the two sides attached. Toss the shrimp in the marinade, cover, and refrigerate 4 hours. Soak the wooden skewers in water for 30 minutes.
2. 2 Make the raspberry dipping sauce by bringing the raspberry vinegar, sugar, and raspberries to a simmer in a saucepan over medium heat. Cook and stir until the raspberries have lost their form and turned into a sauce. Scrape the raspberry mixture into a fine mesh strainer, and allow any excess liquid to drip away. Discard the liquid, and place the pulp into a small bowl. Stir in the minced jalapeno peppers to complete the dipping sauce.
3. 3 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
4. 4 Remove the shrimp from the marinade, and thread one onto each soaked skewer. Wiggle the skewer through the shrimp so that the tails are pointing upwards. These should look like lollipops. Place the skewers onto a broiler pan.
5. 5 Cook in the preheated oven until the shrimp start to look pink and a little toasty, about 2 1/2 minutes per side. Serve with the raspberry dipping sauce.

By Raelee's recipes

Ingredients

• ✓ raspberry vinegar
• broccoli
• cranberry
• pumpkin seed
• red onion
• flax seed
• mayonnaise
• white sugar
• pecan

Instructions

1. 1 Toss broccoli, cranberries, pumpkin seeds, red onion, and flax seeds together in a large bowl.
2. 2 Whisk together mayonnaise, vinegar, and sugar in a small bowl. Pour over salad and toss until ingredients are evenly coated. Cover and refrigerate for at least 30 minutes.
3. 3 Sprinkle pecans over salad before serving.

By BoltGirl

Ingredients

• ✓ raspberry vinegar
• water
• coconut milk
• ginger root
• basmati rice
• all-purpose flour
• lemon pepper
• chicken breast
• vegetable oil
• rosemary

Instructions

1. 1 In a large pot, bring to a boil the water, coconut milk, ginger, and rice; cover, and simmer, stirring occasionally, until all liquid is absorbed.
2. 2 Meanwhile, in a resealable plastic bag, combine the flour, lemon pepper, and chicken; shake to coat.
3. 3 Heat oil in a large skillet over medium heat. Fry chicken strips and rosemary, turning occasionally, until golden brown. Remove chicken pieces from pan, and set aside. Pour raspberry vinegar into skillet, and simmer until reduced by half. Return chicken to skillet, and cook until all liquid is absorbed. Serve with coconut rice.

By KELLYMC

Ingredients

• ✓ raspberry vinegar
• watermelon
• water chestnut
• sesame seed
• salt
• garlic chive
• cilantro
• white sugar
• sesame oil
• fish sauce

Instructions

1. 1 Combine the watermelon, water chestnuts, sesame seeds, salt, garlic chives, and cilantro in a large mixing bowl.
2. 2 Whisk the raspberry vinegar, white sugar, sesame oil, and fish sauce together in a small bowl; pour over the watermelon salad mixture and gently toss to coat evenly. Chill in refrigerator 1 hour to serve chilled.

By jane

Ingredients

• ✓ raspberry vinegar
• sugar
• ground mustard
• poppy seed
• onion
• salt
• corn oil
• spinach
• pecan
• red onion
• cranberry

Instructions

1. 1 Mix sugar, mustard, poppy seeds, minced onion and salt in a food processor or blender. Gradually add oil, followed by vinegar. Chill at least 4 hours to allow flavors to blend.
2. 2 Combine spinach, pecans, red onion and berries in a large bowl. Toss with 1/3 cup chilled salad dressing. Refrigerate remaining dressing for future use.

By Mazola

Ingredients

• ✓ raspberry vinegar
• dijon mustard
• fig
• avocado oil
• lemon juice
• salt
• black pepper
• bacon
• cabbage
• red bell pepper
• green onion
• cranberry
• almond
• mandarin orange

Instructions

1. 1 Combine mustard, figs, raspberry vinegar, avocado oil, lemon juice, salt, and pepper in a blender or small food processor and pulse a few times at first. Run for about 1 minute until dressing is well blended and set aside.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Allow to cool for 10 minutes and crumble.
3. 3 Combine shredded cabbage, bell pepper, green onions, dried cranberries, sliced almonds, and mandarin oranges in a large bowl. Gently toss with the dressing and garnish with crumbled bacon.
4. 4 Gently toss with the dressing, garnish with crumbled bacon, and serve.

By Bibi

Ingredients

• ✓ raspberry vinegar
• chicken
• celery
• red grape
• pecan
• scallion
• mayonnaise
• paprika
• black pepper

Instructions

1. 1 Combine chicken, celery, grapes, pecans, and scallions in a medium bowl.
2. 2 Stir mayonnaise, vinegar, paprika, and pepper together in a small bowl until well blended. Pour over chicken mixture and stir until well combined.
3. 3 Serve immediately or refrigerate until ready to serve, up to 2 days.

By Bibi

Ingredients

• ✓ raspberry vinegar
• olive oil
• orange juice
• mustard
• black pepper
• baby spinach
• ham
• red onion
• cantaloupe
• peach

Instructions

1. 1 Whisk oil, orange juice, vinegar, and mustard together in a bowl; season with black pepper.
2. 2 Toss spinach, ham, onion, cantaloupe, and peaches together in a large bowl; toss with vinaigrette to coat.

By 2DIDI

Ingredients

• ✓ raspberry vinegar
• almond
• garlic
• honey
• mustard
• balsamic vinegar
• brown sugar
• vegetable oil
• romaine lettuce
• strawberry
• feta cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Place almonds in a skillet over medium-high heat; cook, stirring frequently, until lightly toasted. Remove from heat; set aside.
3. 3 To make the dressing: whisk garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil together until well combined.
4. 4 Place toasted almonds, romaine lettuce, strawberries, and feta cheese in a salad bowl; add dressing and toss to coat.

By Andrea Longo Policella

Ingredients

• ✓ raspberry vinegar
• pecan
• dijon mustard
• sugar
• salt
• black pepper
• olive oil
• salad green
• cranberry
• red onion
• feta cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread pecans evenly on a baking sheet. Toast in the preheated oven until lightly browned and fragrant, 8 to 10 minutes.
3. 3 Whisk vinegar, Dijon mustard, sugar, salt, and pepper together in a small bowl until sugar and salt dissolve. Whisk in olive oil.
4. 4 Toss salad greens, pecans, cranberries, onion, and feta together in a salad bowl. Drizzle with vinaigrette; toss gently to coat.

By STACY38

Ingredients

• ✓ raspberry vinegar
• strawberry
• white sugar
• balsamic vinegar
• basil
• heavy cream
• sugar
• sour cream
• cream cheese
• white sugar
• almond
• meringue cookie

Instructions

1. 1 Combine strawberries, 2 tablespoons sugar, balsamic vinegar, raspberry vinegar, and basil in a bowl: set aside until strawberries release their juices and absorb flavors, at least 15 minutes.
2. 2 Whip heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Gradually add 1 tablespoon sugar, continually beating until soft peaks form. Beat in sour cream and cream cheese until well blended.
3. 3 Sprinkle enough of remaining 3 tablespoons sugar into a heavy saucepan until bottom of pan is covered with a thin layer. Cook over medium heat, adding more sugar as it starts to melt; stir until caramelized and amber in color. Stir in almonds.
4. 4 Pour sugar-almond mixture onto a sheet of parchment paper. Place another sheet of parchment paper on top; roll into a thin layer using a rolling pin. Cool. Break into pieces.
5. 5 Spoon a layer of macerated strawberries in bottoms of 4 serving dishes; top with a layer of whipped cream and crushed meringue cookies. Continue layering until reaches tops of dishes. Garnish with caramelized almond pieces, crushed meringue cookies, and macerated strawberries.

By Francisca Azeredo Lobo

Ingredients

• ✓ raspberry vinegar
• ✓ raspberry vinegar
• sour cream
• pepper
• salt
• red onion
• serrano chile
• white sugar
• mint
• strawberry
• olive oil
• chili powder
• garlic
• serrano chile
• pepper
• salt
• chicken breast

Instructions

1. 1 Pound the chicken breast halves with a meat mallet until 1/2 inch thick. Season with salt and pepper and place into a resealable plastic bag or small baking dish. Whisk together 1 serrano chile, garlic, chili powder, and 2 tablespoons raspberry vinegar in a small bowl. Whisk in the olive oil until incorporated, then pour the marinade over the chicken breasts, squeeze out excess air, and seal. Place into the refrigerator, and marinate for 2 to 3 hours.
2. 2 While the chicken marinates, toss the strawberries with the mint and sugar in a bowl. Cover, and refrigerate 1 hour, then fold in the remaining serrano chile, red onion, and 2 tablespoons raspberry vinegar. Season to taste with salt and pepper. Let the salsa stand at room temperature for 20 minutes before serving.
3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil grate.
4. 4 Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Cook the chicken on the grill until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Serve with the strawberry salsa and a dollop of sour cream.

By sliceofsouthern