After straining the seeds from raspberries for a dessert, I discovered that adding some white vinegar to the leftover seeds produced a very tasty raspberry vinegar, at a fraction of the cost of specialty vinegars. The raspberry flavor permeates the vinegar as it steeps; it will keep for quite some time.

I implemented the flavored vinegar into this light, tasty green salad recipe; a perfect complement to any meal. With a batch of the raspberry vinegar on hand, already brewed, you can use some of it and throw the rest of a salad together in a jiff. The raspberry vinegar will make quite a few green salads. The green salad serves 4 or so.

Ingredients:

• 1 c. frozen, thawed, mashed raspberries
• 1 c. white vinegar
• 3 TBS. maple syrup
• 5 oz. bag spring mix salad greens
• 2-3 TBS. olive oil
• Sprinkling of salt
• Fresh fruit for garnish: Raspberries, Mango, or Papaya
  

In a pint-sized container/ jar, add: > 1 c. frozen, thawed, mashed raspberries

Add: > 1 c. white vinegar > 3 TBS. maple syrup

Set aside, let mixture brew overnight or longer.

Add to a salad bowl: > 5 oz. bag spring mix salad greens

Toss leaves with:

> 2-3 TBS. olive oil > sprinkling of salt

Add: > 2-3 TBS. or so raspberry-vinegar mix

Toss again, top with garnish of diced papaya or other fresh fruit.