Homemade Raspberry Vinaigrette Salad Dressing

Ingredients

• 1 1/2 cups (about 6 ounces) fresh or frozen raspberries, thawed if frozen
• 1/4 cup + 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons lemon juice
• 2 teaspoons Dijon mustard
• 2 teaspoons pure maple syrup, or 1/2 teaspoon liquid stevia for Keto / low carb
• 1/2 tsp sea salt
• 1/4 teaspoon ground ginger

Instructions

1. 1

   Protect your Clothing: Wear an apron and be mindful of the towels you use—raspberry vinaigrette can stain!

2. 2

   Add Ingredients: To a blender or mini food processor, add raspberries, olive oil, balsamic vinegar, lemon juice, Dijon mustard, maple syrup (or stevia), salt, and ground ginger.

3. 3

   Blend: Secure the lid and blend on low speed for about 30 seconds. Pause to scrape down the sides and lid of the blender or food processor with a spatula, then blend for an additional 30 seconds. Taste and adjust the sweetener or seasonings if desired. Blend for 1 minute more.

4. 4

   Strain (Optional): For a smoother texture, pour the vinaigrette through a fine-mesh sieve, using a spatula or spoon to press the mixture through the sieve and remove the remaining raspberry seeds (see note).

5. 5

   Serve on your favorite salads (recipe coming soon), over roasted veggies, and more.

6. 6

   Store leftovers in an airtight container and refrigerate for up to 5–7 days or freeze for 1-2 months. Shake or stir well before each use.