Ingredients
1-1/3 cups fresh or frozen unsweetened raspberries1/3 cup reduced-sodium chicken broth2 tablespoons sugar1 tablespoon cider vinegar2-1/2 teaspoons olive oil2 teaspoons Dijon mustardMixed salad greens
Preparation
Press raspberries through a sieve, reserving juice; discard seeds. In a jar with a tight-fitting lid, combine the broth, sugar, vinegar, oil, mustard and reserved juice. Refrigerate. Shake before serving over salad greens.
