As the days are starting to warm up, I find myself craving fresh greens. As we’re falling into the spring season, I also am starting to crave the fresh berries that I know summer will be bringing soon!
I came across one last package of frozen raspberries in my freezer this week typically they don’t even make it to the freezer in the summer but decided to put them to use and make a raspberry balsamic vinaigrette dressing to top my fresh spinach and arugula with this week.
I know you’ve heard me say this before but salad dressings are notorious for hidden ingredients that derail our health goals and wreak havoc on our health.
Below you’ll find my new recipe for this amazing Raspberry Balsamic Vinaigrette salad dressing that took me less than five minutes to put together. Quick + Easy!! I’ve been topping my salads with it all week long.
I LOVE seeing that bright pinky red dressing on my fresh greens. #eattherainbow
Raspberry Balsamic Vinaigrette Recipe
- 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 TB of local honey
Combine all ingredients into a blender to mix. Refrigerate for the week.
TIP: Add some toasted pecans, walnuts, or pumpkin seeds to your salad for some crunch, good fats + fiber!