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1 cup fresh, ripe raspberries
2 tablespoons white wine vinegar
¼ cup toasted walnuts
½ cup extra-virgin olive oil
¼ cup Splenda® Allulose Sweetener
2 tablespoons chopped red onion
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ cup water
Serving Size: 2 tablespoons vinaigrette
Made with Splenda® Stevia Sweetener
Made with Splenda® Monk Fruit Sweetener