Hot Pink Raspberry Vinaigrette
In a mild summer flavor, this yields an mmm-aah dressing for a hungry one or a normal two in a flash. I like things simple, so this serves it up easy and with flexibility to make it your own. Lemon compliments the raspberry for a more wild, vivid taste.
4 ounce frozen raspberries, thaw for 5 minutes
2 ounce raw agave
2 ounce safflower oil
1 ounce raw apple cider vinegar
1 lemon, optional
With your brave hand, blender or food processer throw it all in (except the lemon) and blend for a minute or two. Try it. If you want more kick, squeeze in the juice of lemon to taste. I use the juice of one whole lemon or lime.
I serve this blended into my “Yeah Right Salad” with another dollup on top garnished with 4 banana wheels. It’s so prrty a dish, your husband won’t mind it’s pink and your kids will think “sherbert” instead of “vegetables”—win-win.
- If you tend to like a really strong vinegar taste on your buds, double up on the acv.
- I imagine you can substitute the safflower oil- but stick to an equally mild oil or you’ll probably taste it over the humble raspberry.