I admit, store-bought dressings are a convenience but have you ever stopped and read the labels? They are loaded with all kinds of unnecessary ingredients and some of them are allergens. Cooking for others can sometimes mean cooking for allergies so I’m always on the lookout for ways I can cook from scratch so I can control what all the ingredients are. This recipe only has 3 ingredients and you could choose to make it with fresh or frozen raspberries or you could use raspberry jam and, if it’s homemade raspberry jam, all the better.
I love this raspberry vinaigrette because it has great flavor and is so simple to make. It’s sweet and tangy and tends to be well received by kids who tend not to be big salad eaters.
Blender or mixing bowl and whisk, measuring cups
¼ cup olive oil
1 cup seasoned rice vinegar
10 ounces of seedless raspberry jam or fresh or frozen raspberries, mashed
Dump everything into the blender or bowl and blend or whisk until smooth and store in the refrigerator. Serve over greens. I like to add chopped nuts and a little feta cheese to contrast with the sweet and tangy dressing.
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