In the mood for something different on those fresh salads? Try this tangy and sweet raspberry vinaigrette gluten-free salad dressing.
Salads can be unhealthy
Many of us often forget is that salads can be very unhealthy. When loaded with high-fat dressings and toppings, they can do as much harm to waistlines (and hearts) as a fast-food burger.
Think you’re being healthy by ordering a salad when eating out? Bad news: you may be getting more than you bargained for.
There’s nothing wrong with going for a salad, and depending on the salad you choose, it can be a great low-calorie meal.
However, you need to check the restaurant’s nutritional information first because you may be consuming above and beyond you intended. ––LiveStrong.com
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Making salads and dressing at home
Now days, we make our own salads–whether at home or at a restaurant’s salad bar. That way we know exactly we are getting and understand the fat content.
I usually make this with fresh berries, but it can be made with fresh or frozen and is so easy to prepare in a blender. I have a Vitamix that I love, but any blender will work just fine for this dressing.
This dressing is loaded with the antioxidant lycopene which research has shown to protect against cancers of the lung, colon, esophagus, breast, prostate, and skin. Eat up and protect yourself!
Nutrition in raspberries
A cup of fresh raspberries contains about 1.5 g of protein, 8 g of dietary fiber, and 14.7 g of carbohydrates.
Cholesterol-free, low in fat and sodium, and weighing in at a modest 64 calories per cup, raspberries are a good choice for dieters.
The generous amount of fiber they provide — with one cup supplying one-third of the daily recommended value for adults — can help speed elimination and possibly promote weight loss; their natural sweetness may satisfy cravings for less wholesome foods.–LiveStrong
Nutrition Information per serving
- Calories: 22
- Fat: 0.3 g
- Saturated Fat: 0 g
- Calories from Fat: 11.8%
- Cholesterol: 0 mg
- Protein: 0.5 g
- Carbohydrates: 4.7 g
- Sugar: 2.2 g
- Fiber: 2.1 g
- Sodium: 179 mg
- Calcium: 10 mg
- Iron: 0.3 mg
- Vitamin C: 8.2 mg
- Beta Carotene: 10 mcg
- Vitamin E: 0.3 mg
Stored in a covered container in the refrigerator, leftover Raspberry Salad Dressing will keep for up to 3 days. I have a great salad dressing container recommendation below.
Recipe from The Cancer Survivors Guide by Dr. Neal Barnard.
Other Great Salad Dressings
Plant-Based Vegan Starter Kits $27
- 2 cups fresh or frozen raspberries
- 2 tsp Dijon mustard
- 1-2 Tbsp balsamic vinegar
- 1 Tbsp fresh herbs, such as thyme or rosemary, freshly chopped (optional)
- 1-2 tsp maple syrup, or to taste
- 1/4 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- Purée raspberries in a blender.
- Remove and place in a bowl.
- Whisk in mustard, vinegar, herbs (if using), maple syrup, salt, and black pepper. Start with 1 tablespoon vinegar and add more after tasting. Adjust flavor with maple syrup, salt, and black pepper.
- Store in a covered container in the refrigerator. Leftover Raspberry Salad Dressing will keep for up to 3 days.
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Amount Per Serving: Calories: 22 Total Fat: .3g Sodium: 179mg Carbohydrates: 4.7g Fiber: 2.1g Sugar: 2.2g Protein: .5g