Ingredients

1 12 oz. bag frozen raspberries, unthawed

1/2 cup Dijon mustard

1/4 cup white balsamic vinegar

1 oz. freshly squeezed lemon juice

2 tsp. lemon zest

2 tsp. sugar

2 tsp. onion salt

1 tsp. garlic powder

1/4 cup light olive oil

Instructions

Place all ingredients except olive oil in food processor and puree until smooth, 2 to 3 minutes. With processor on, slowly drizzle olive oil into mixture. Store in refrigerator.

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