Raspberry Vinaigrette, Oh how I love thee

One of the good things that came out of this "mini-purification" is this really good raspberry vinaigrette. I had never made any type of salad dressing from scratch and I LOVE vinaigrettes and raspberries so I figured I'd try it.

It's really simple to make. Take 1 cup of raspberries, 1/4 cup balsamic vinegar, 1/4 cup apple cider vinegar, and 1 tablespoon of Dijon mustard and puree in a blender. Blend in around 1/4 cup of extra-virgin olive oil or until it reaches desired consistency. (I don't like to use too much oil so whatever you like then go for it!)

I used that stuff on everything!!! The salad was just a combo of lettuce, green peppers, shredded carrots, grapes, and chopped zucchini.


That is what my lunch usually consisted of. I'd add some diced mangoes for an after-dinner snack salad and that was super delicious too!! The dressing is a little tangy and more on the vinegar-y side so if you aren't a fan of the tang factor then start with half the vinegar measurements and adjust it to your own taste.