Ingredients
6 tablespoons red wine vinegar1/2 cup plus 2 tablespoons sugar1 teaspoon salt1 teaspoon ground mustard1 cup canola oil1 cup fresh or frozen raspberries, thawed1 teaspoon poppy seeds
Preparation
In a blender, combine the vinegar, sugar, salt and mustard. While processing, gradually add oil in a steady stream. Add raspberries; cover and process until blended. Stir in poppy seeds. Serve immediately. Refrigerate leftovers.
