As I mentioned before, I’ve started making more of my own salad dressings. So far I’ve tried a couple different recipes that have been really good, but this might be my favorite so far. The raspberries make it a little tangy, but the honey keeps it from being too tart. I served this over a salad with baby spinach, hard-boiled eggs, and candied almonds and it was delicious!
- 1 cup raspberries
- 3 strawberries
- 1 tbl. champagne vinegar
- 1 tsp. coarse ground Dijon mustard
- 1½ tbl. honey
- 2 tbl. vegetable oil
- Salt to taste
- Use a food processor or blender to puree the berries. Add the vinegar, mustard, and honey and blend to combine. Pour in the oil and blend for several minutes until emulsified. Season with salt if desired.
- Store in an air-tight container in the fridge, it should keep for about a week.
Adapted from Healthy Food for Living