Raspberry Vinaigrette - 1g Carbs, <1g Fiber

Raspberry Vinaigrette
From: www.diabetesselfmanagement.com
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.
Preparation time: 15 minutes
Chilling time: 1 hour
Standing time: 30 minutes
--> Raspberry Vinegar
1 1/2 cups fresh raspberries OR thawed, unsweetened frozen raspberries
3/4 cup white vinegar

Combine raspberries and vinegar in a bowl and let soak for 30 minutes. Place a fine wire-mesh strainer over a second bowl, and pour raspberries and vinegar through strainer. Use a large spoon to force raspberry juice through the strainer. (If seeds pass through the strainer, rinse it, line it with a double layer of clean cheesecloth, and re-strain vinegar.) Yield is one cup. One-quarter cup will be used in the following recipe. Remainder should be tightly covered and refrigerated for future use.

--> Dressing
1/4 cup raspberry vinegar
1 clove OR 1 tsp minced garlic
1 green onion (white portion only), finely minced
1 Tbsp fresh rosemary, finely chopped OR
1 1/2 tsp dried rosemary, crushed
1/8 tsp salt
1/8 tsp black pepper
3/4 cup olive oil

In a small bowl, whisk together raspberry vinegar, garlic, onion, rosemary, salt, and pepper. Slowly whisk in olive oil. Best if refrigerated at least 1 hour to allow flavors to blend.
Yield: 1 cup
Serving size: 1 tablespoon
Nutrition per Serving: 96 Calories, 10g Fat, 1g Saturated Fat, 19mg Sodium, <1g Protein, 1g Carbs, <1g Fiber
Exchanges per serving: 2 fat
Carbohydrate choices: 0