Photo by Fotolia
Make this preservative-free raspberry vinaigrette to add fresh-tasting berries to any salad.
Ingredients
- 1/4 cup fresh raspberries
- 2 tablespoons sherry vinegar or wine vinegar
- Juice of 1/2 lemon
- 1/4 cup olive oil or grapeseed oil
- Sea salt and freshly ground black pepper
- 1 pound fresh spinach
Directions
- Combine all ingredients in a blender and puree. This is the best way to pulverize raspberry seeds and emulsify the dressing.
- Toss half of dressing with about 4 big handfuls of fresh spinach and serve. Cover and refrigerate leftover dressing to use later. It can also be used as a marinade for chicken.Find more recipes and tips for successful meal planning in Cook Once, Eat All Week.
Mixing this up takes only a couple of minutes—probably as long as it takes to choose a bottle of dressing in the grocery store.
