Raspberry Salad Dressing
If you are looking for a new salad dressing idea for all those veggies, checkout this delicious tangy dressing recipe from Physicians Committee for Responsible Medicine. It's so quick and easy!
Servings: 8 servings
Calories: 22kcal
Ingredients
- 2 cups fresh or frozen raspberries
- 2 teaspoons Dijon mustard
- 1-2 tablespoons balsamic vinegar
- 1 tablespoon fresh herbs such as thyme or rosemary, freshly chopped (optional)
- 1-2 teaspoon maple syrup or to taste
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- 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.
Video
Notes
Tips & Suggestions:
Raspberries- Frozen raspberries work well for making raspberry dressing; just thaw them before use to ensure a smooth texture.
Too sweet?- To reduce the sweetness of raspberry dressing, you can cut back on the amount of maple syrup, add more vinegar for acidity, or incorporate additional herbs and spices.
Storage- Homemade raspberry dressing can typically be stored in an airtight container in the refrigerator for up to 3 days. Always check for any changes in color, smell, or texture before using.
Nutrition
Calories: 22kcal | Carbohydrates: 4.7g | Protein: 0.5g | Fat: 0.3g | Sodium: 179mg | Fiber: 2.1g | Sugar: 2.2g