Raspberry Vinaigrette

I fell in love with an organic farm on my first trip to Miami over two years ago. Though I have yet to set foot on said farm, the love affair is still strong LOL. I first discovered the Glaser Organic Farms products I spoke about in my last post on my grocery run at the Whole Foods on Miami Beach. Since my first visit, my grocery hauls always included their salad dressings. First, it was their tahini lemon garlic dressing, a perfect replacement for the garlicky tahini dressing my love and I make at home. But then, I found the real winner, the raspberry vinaigrette. It has no refined sugar or funky ingredients and is totally amazing. Since our local Whole Foods and farmers market obviously doesn't sell their products -- we're in SF -- I decided to make my own to pretend I'm in 80 degree weather while I eat my salad! I'll be honest, it's not the same at all and I subbed manuka honey in for agave as I prefer to not use agave at home, that being said it's still pretty darn tasty. Definitely tasty enough to keep in your own fridge ;)

[Makes 1 cup of dressing]

Shopping // Pantry List:

  • High-quality olive oil
  • Apple cider vinegar
  • Apple juice
  • Fresh or frozen red raspberries
  • Honey
  • Garlic
  • Salt
  • H20

Instructions:

  • Throw 1/2 cup of red raspberries (I used thawed, frozen), 1/4 cup of apple cider vinegar, 2 tablespoons of apple juice, 1 tablespoon of honey, 2 small cloves of garlic - minced, 1/4+ teaspoon of salt, and 2 tablespoons of H20 into your food processor or blender.
  • After the above ingredients are pureed, keep the processor or blender going and slowly pour in 1/2 cup of olive oil.
  • Transfer to a glass jar for safe keeping in your fridge and you're done!

Enjoy the pink goodness with salad, squash, and any vegetable and fruit combos under the sun. Make sure to pair it with beets + avocado + arugula at least once. It's really a winning combination!

XO