This bright and tangy fresh raspberry vinaigrette dressing is the perfect finishing touch for Spring and Summer salads. Light and creamy with no oil or fat.
It’s spring! I am so excited to have made it through the dark dreary days of winter. The days are longer and the branches outside my windows are dotted with swollen buds. I see bulbs pushing stocks up through the cold earth soon to burst forth in a rainbow of daffodils, hyacinths and tulips.
Now that the world is brighter I am ready to lighten and brighten the menu. The first of these fresh flavors is this gorgeous salad dressing. Raspberries will not be in season for a few months but thanks to the freezer I was able to utilize some of last year’s harvest to make this rosy condiment. It is fruity and tangy and soooo good. Ready or not – salad is about to become your favorite part of the meal!
To make the salad featured above on the set of New Day NW: 4 cups of Spring Mix (or any leafy greens), 1 thinly sliced shallot, a sprinkle of toasted sliced almonds, and sliced strawberries.
- 1 cup raspberries (fresh or frozen)
- ¼ cup apples cider vinegar
- ¼ cup white wine vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- ¼ teaspoon corse salt
- ⅛ teaspoon black pepper
- Purée the ingredients in a blender or by using an immersion blender.