Fresh or frozen raspberries in this vinaigrette lend a lovely flavor to a salad. Use this dressing on fruit salads, green salads, or with tomato and cucumber salads as shown below.(Toasted walnuts go very well as a topping on any of these salads.)
Makes 1/3 cup.
Ingredients:
- 6 raspberries (about 2 Tbsp)
- 1 Tbsp red wine vinegar
- 2 Tbsp olive oil
- 1 Tbsp honey
- 1/8 tsp sea salt
- 1/8 tsp tarragon
- dash ground black pepper
Directions:
- Place all ingredients in a blender and process about 30-60 seconds on medium.
- Refrigerate any unused portion and use with 3 days.