This dressing is great on a spinach salad tossed with a few sweetened dried cranberries and toasted almonds.
1/2 Cup Raspberry Balsamic Vinegar
2 Tbsp Dijon Mustard
1 Tbsp granulated Splenda No Calorie Sweetener
1/4 Cup Extra LIGHT Olive Oil
1 Tbsp Lemon Juice
Pinch of Salt
Dash of Black Pepper
Blend all the ingredients in a blender and store in the refrigerator.
Makes 10 - 12 servings
* Fat: 5.6g
* Carbohydrates: 2.8g
* Calories: 59.4
* Protein: 0.0g
Originally posted 8/20/09
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