Title: Almond raspberry vinaigrette
 Categories: Almonds, Lowfat, Meatless
      Yield: 8 Servings
 
    1/2 c  Almond or vegetable oil
    1/4 ts Grated lemon peel
      3 tb Lemon juice
      2 tb Ground toasted almonds *
      2 tb Seedless raspberry jam
      1 ts Dijon-style mustard
    1/8 ts Thyme
           Salt and pepper; to taste
 
  Combine all ingredients in a small bowl. Whisk until thoroughly mixed.
  
  Servings: 8
  
  * To toast almonds, spread in an ungreased baking pan. Place in 350
  degree oven and bake 5 to 10 minutes or until almonds are light
  brown; stir once or twice to assure even browning. Note that almonds
  will continiue to brown slightly after removing from oven.