Raspberry Jalapeño Vinaigrette

Considering my smoothie diet was (well, how do I put it without hurting my own feelings?) – a BIG failure, I am giving eating healthy salads a chance now. So, I made some tangy salad dressing today. Well, it’s not the healthiest of salad dressings or anything, but my version of salad demanded I eat more ranch than spinach. So I had to get rid of it.
Melt 2 tablespoon sugar on a pan with a spoon of water
1 big cup frozen raspberries
1/2 finely chopped jalapeños
Let it sit on low heat for 4-5 minutes
In a separate bowl, mix,
1/2 cup olive oil
1/2 cup vinegar
1 tablespoon freshly squeezed lemon juice
1/2 small tablespoon salt
Bring the raspberry sauce to room temperature. Add the oil-vinegar mixture to this and refrigerate.

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