2 c. canola oil 3 oz. red wine vinigar 1/2 c. light corn syrup 1/4 to 1/3 c. sugar (adjust to taste) 6 oz red raspberries concentrate (I used raspberry/cranberry) 6 oz frozen red raspberries 3/4 tsp salt I/2 tsp lemon zest 1 I/2 tsp fresh lemon juice.
Mix together in blender & refrigerate. Enjoy...I use it on dark green leaf mixture with craisins, nuts and feta & mozzarella cheese crumbles
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