I love a good raspberry vinaigrette but any kind you find at restaurants or in the store are filled with sugar, fillers and vegetables oils. So it was about time I made a recipe for you!
I started with my favorite California Giant Berry Farms Raspberries, added in some white vinegar, avocado oil, Dijon mustard, onion powder and some salt and pepper. All you do is blend them quickly and pour them over any salad you like!
I think the best salad for raspberry vinaigrette has some grilled chicken, toasted chopped almonds and some feta cheeseeee! Doesn’t that sound fabulous? Oh and you could add some peaches or apples depending on the season - YUM.
Fall just started Monday but because it is going to be warm for another month or two in Southern California, salads are never out of style! This vinaigrette is also great just on chicken or anything that needs a little zip.
You can make it at the beginning of the week and keep it in your fridge for when the need arises! I am SO excited this week because my sister Brittany is in town! She lives in Montana and visits about once a year so I cannot wait to soak up every minute she is here. I hope you are having a fabulous week yourself and it becomes even better with this raspberry vinaigrette!
1 cup raspberries
¼ cup white vinegar
¼ cup oil
1 tsp dijon mustard
½ tsp onion powder
Salt and pepper
Combine all ingredients in a blender and blend until smooth, about 45 seconds.