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Raspberry -- Rhubarb Vinaigrette

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1/2 cup Raspberry Basalmic Vinegar
1/2 cup Rhubarb Wine
1/2 cup Salad Oil
2 tablespoons Dijon Mustard
1 tablespoon Lime Juice
1/8 teaspoon Salt
1/8 teaspoon White Pepper

Combine all ingredients in either a blender, or a sealable jar, and blend. Best if chilled before using. Submitted to the BBQ Mailing List by PhantomBBQ@aol.com on Feb 22, 1999. - - - - - - - - - - - - - - - - - -

Yield: 6 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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