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Compliments of Diana Dyer, MS, RD
www.CancerRD.com


Raspberry Salad Dressing

:

Submitted by Kathleen Scott via my web site.

Ingredients:

  • 1/2 cup extra-virgin olive oil
  • 1/2 cup raspberry wine vinegar or raspberry balsamic vinegar
  • small handful frozen raspberries OR
  • the juice from the frozen fruit
  • A few drops stevia
  • about 1 tablespoon finely chopped fresh basil (or dash of dried)
  • dash of chopped dried oregano & rosemary
  • 1/2 teaspoon Dijon mustard

Directions:

Blend the raspberries with the vinegar, add to the rest, stir in bowl or put in bottle and shake. Goes over mixed dark leafy green salad with frozen multi-berry mix, slivered almonds, chopped brazil nuts & pecans, and some cute little dollops of organic goat cheese (mild). An incredibly pretty salad. (You can also omit the oil and vinegar and blend the rest with non-fat plain yogurt for a creamy variation that is less dramatic in flavor.)

I made the following variation at Thanksgiving this year. I did not have all the ingredients for the recipe as listed above, so I modified it to suit what I had on hand without needing to go the grocery store one more time. Here is what I did:

  • 1/2 cup walnut oil
  • 1/2 cup red wine vinegar
  • small handful frozen raspberries
  • ~1/8 teaspoon honey
  • 1/4 teaspoon dried basil
  • dash dried oregano
  • 1 teaspoon fresh rosemary
  • 1/2 teaspoon Dijon mustard (brought back from Dijon, France by my niece)

I simply put all these ingredients into a blender, which made a beautiful creamy pink dressing. This was so tasty that I had a hard time waiting for the meal to use it!