Garden-to-Table Recipe: Raspberry Balsamic Vinaigrette
As soon as the weather turns warm in spring, I find myself craving fresh greens and spring berries. And the perfect way to pair them is with a homemade raspberry balsamic vinaigrette garden-to-table recipe.
Raspberry Balsamic Vinaigrette
While my raspberries aren't quite ready to pick yet, I did come across one last vacuum-packed bag of raspberries buried in the bottom of my freezer earlier this week. Typically my garden raspberries don't even make it to the freezer in the summer, but these guys had escaped use. I decided to put them right to work and made a raspberry balsamic vinaigrette to top the spinach and arugula I picked from my cold-frame this morning!
I know you've heard me say this before, but store-bought salad dressings are notorious for hidden ingredients that can derail your health goals and wreak havoc on your digestive system. By making homemade salad dressings you can avoid all those additives, and it's so quick and easy to do.
This new Raspberry Balsamic Vinaigrette garden-to-table recipe took me less than five minutes to put together. So quick & easy to throw together for a quick lunch! I will be drizzling my salads with homemade dressing all week long.
I LOVE seeing that bright pinky-red dressing on my fresh greens!
Raspberry Balsamic VinaigretteRecipe
Ingredients
8 ounces of raspberries (fresh or frozen-defrost first)
1/8 cup of organic olive oil
1/4 cup of balsamic vinegar
dash of salt
1 Tbsp of local honey
Directions
Combine all ingredients into a blender to mix. Refrigerate for the week.
Yep, this salad dressing recipe is really that easy!
TIP: Add some toasted pecans, walnuts, or pumpkin seeds to your salad for some crunch, healthy fats, and fiber!
Want more seasonal garden-to-table recipes?
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