On Sunday afternoon, after a pretty indulgent holiday weekend, Ryan and I were craving fresh, healthy salads. I started rummaging through the fridge and Ryan suddenly declared that he was craving raspberry vinaigrette. He doesn't request specific things like that often (especially something as random as raspberry vinaigrette -- I didn't even know he liked it!), so I wanted to fulfill.... but we didn't have any bottles of raspberry vinaigrette. And we didn't have any raspberries. "Sorry, babe... no can do."
But then I remembered that we had a big bag of frozen mixed berries in the freezer. Why not pick the raspberries out and create a raspberry vinaigrette from scratch? Yep, I think I deserve a "fiancé of the year" award for this one.
I made enough dressing for 2 salads on Sunday. Yesterday, we both wanted more. That good. So I doubled the recipe. And we can't wait to have it again tonight!
This stuff is so tasty -- not to mention easy! It takes 3 minutes. Okay, 5 if you have to pick through mixed berries like me. The berries give the dressing such a vibrant red color and sweetness that perfectly complements the acidity from the vinegar and citrus. Mmmm.
Here's how to whip it up!
In a food processor, add a cup of raspberries (either thawed frozen berries or fresh), 1/2 cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, the juice from half a lemon (lime would be good too), and 2 tablespoons of honey.
Yeah, that's it. All done!
Pour over a salad and enjoy. It goes great with avocado and sliced almonds!
For 4-5 servings
-1 cup raspberries (thawed from frozen, or fresh)
-1/2 cup extra virgin olive oil
-2 tbsp red wine vinegar (could also use champagne vinegar or apple cider vinegar for a slightly different taste)
-Juice of 1/2 lemon (could also use lime for a slightly different flavor)
-2 tbsp honey
-Combine all ingredients in a food processor and blend until creamy.