RASPBERRY VINAIGRETTE

Salads

Yield: About 2/3 cup.

1/3 cup fresh or frozen raspberries (no need to defrost)
1/3 cup extra virgin olive oil
1 tsp Dijon mustard
2 Tbsp balsamic vinegar
(or 1 Tbsp balsamic vinegar and 1 Tbsp orange juice)
1 Tbsp honey
Salt and freshly ground black pepper

If you keep frozen raspberries on hand, you can whip up this fruity dressing in about 30 seconds. It’s excellent over grains or greens. For a real taste sensation, drizzle it over grilled asparagus. You’ll razzle-dazzle them!

  1. In a food processor fitted with the steel blade, process raspberries for 8 to 10 seconds. Add the remaining ingredients and process 10 seconds longer to combine. Transfer to a jar and store in the refrigerator. Shake well before using.

Recipe doubles and triples easily. Keeps for up to a week to 10 days in the refrigerator.

68 calories per Tbsp, 2.5 g carbohydrate, 0.2 g fiber, 0 g protein, 6.5 g fat (0.9 g saturated), 0 mg cholesterol, 12 mg sodium, 4 mg potassium, 0 mg iron, 2 mg calcium