I have to admit, I’ve never really liked raspberry vinaigrette dressing very much. I have several friends who say that a berry and spinach salad with vinaigrette dressing is their favorite salad. But give me a regular garden salad and I’m good. That is until I came up with this raspberry vinaigrette recipe.
This recipe actually came about on accident. I was blessed to help give a bridal brunch for a sweet girl at our church. We all prepared part of the meal, and I chose green beans in the Instant Pot, of course. Quick and easy. The lady who was to bring the salad couldn’t make it, but she sent the salad and dressing with someone else. And it was a spinach and berry salad with raspberry vinaigrette dressing.
There was just a slight problem. We didn’t have enough dressing. Time to improvise. So a couple of us started adding this and that while tasting. The finished product wasn’t half bad and inspired me to come up with my own homemade version with healthy, nourishing ingredients. The result was this raspberry vinaigrette dressing, and now a salad covered with this beautiful dressing is one of my favorites.
One of the best things about this dressing is that it is full of healthy fats and nourishing ingredients. All of the good stuff and none of the bad. And since we are currently following the GAPS diet, all of the ingredients are GAPS allowed. Another plus. The only other thing you could ask for would be that it is super quick and simple to make, and you guessed it-it is!
Raspberry Vinaigrette Dressing
- 1 cup raspberries (if frozen, thaw first)
- 1/2 cup olive oil or other healthy oil
- 1 TBS lemon juice
- 1 tsp apple cider vinegar
- 2-3 TBS honey
Place all ingredients in a blender (I use my magic bullet) and blend until smooth. This should last about a week in the fridge.