Raspberry Vinaigrette Dressing
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- 1 1/4 cups raspberries (fresh or frozen)
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 1.5 tbsp honey (more to taste)
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/4 teaspoon salt
- Pepper to taste
Add all ingredients to blender or food processor. If using frozen raspberries, thaw them slightly first and blot of any excess moisture with a paper towel.
Blend until smooth. Taste and season if needed. Chill until ready to serve Serve with salads, vegetables or use as marinade.
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