Sorry I was MIA yesterday, but this is what I was doing. I have the coolest job ever, I know. You’re just going to have to come by some time to taste test all of the cool stuff we make! But I’m back now- onto the food. Now, I know I confessed to being a creamy dressing girl last week- but this dressing is just too good to pass up. It’s creamy in it’s own way, too, but it’s much lighter, and more appropriate for the warmer weather we’re (finally) experiencing.
As much as I like dressing, I generally like my vegetables to be the star of the show in my salads- but this one definitely stole the spotlight. Not only is this sweet-and-tangy dressing tasty, it happens to be a gorgeous shade of pink that would make the perfect starter to a girl’s night menu- or an impressive side to any meal. It’s also so simple I almost feel funny writing a recipe for it.
Feel free to experiment with your favorite ratios of vinegar-to-oil, but don’t forget the fresh raspberries- nothing else will suffice. Once you try the fresh version, I promise you’ll never go back to bottled.
Fresh Raspberry Viniagrette
1 pint fresh raspberries
1/3 cup good quality olive oil
2 tbsp red wine vinegar
1 tsp dried basil
sea salt to taste
Crunchy Spring Salad
4 cups spring salad blend of choice (we loved the Earth Blend from Kind Organics- it had edible flowers!)
handful of pea shoots or other sprouts
1/2 pint fresh raspberries
1/2 large cucumber, sliced and halved
handful of raw pumpkinseeds
raspberry vinaigrette (recipe above)
1. Toss all together, adding vinaigrette to taste.
This salad is amazing with salads of so many different varieties- the unique taste is surprisingly versatile! I even enjoyed on a salad packed with spicy roasted chickpeas. Try it- you may be pleasantly surprised!
Do you like bottled dressings, or do you have a favorite homemade one? Feel free to share recipes!