| TOONBERRY VINAIGRETTE 1/2 cup red wine vinegar 1/4 cup saskatoons fresh or frozen 1/4 cup honey mustard 1/3 cup fresh basil leaves 3/4 cup sunflower oil 1 teaspoon roasted garil puree or one fresh clove In a blender or food processor, combine red wine vinegar, saskatoons, honey mustard, and basil; whirl 1 minutes or until well blended. With the motor on, add sunflower oil in a slow steady stream, whirling until dressing is smooth. Store, covered, in the refrigerator. Serve at room temperature. Yields 1 cup. | ||