Oil-free raspberry/strawberry vinaigrette
Recipe by Plants on My Plate
1 c. fresh raspberries, (or strawberries, blackberries, mangoes) Frozen work too.
1/2 cup of water
3 T. rice vinegar OR red wine vinegar
2-3 T. pure maple syrup (or honey/agave) depending on sweetness of berries
a dash of salt and pepper
Optional: If you want to add a little bit of olive oil, then a few Tablespoons can be added to your taste.
Prep. Time → 10 min
Cook Time → 0 min
1. Pour your raspberries, half of the water, half of the vinegar and maple syrup into a blender. I used my Blendtec. Add your salt and pepper.
Press the pulse button and allow to process until everything liquefies. Pour in slightly more water if needed.
Give your dressing a taste test. Add more vinegar and maple syrup if needed. Some berries are sweeter while others are sour so this isn’t an exact science. I made it as written above and it was perfect for us.
If you adjusted your ingredients pulse again until your salad dressing reaches the right consistency and flavor.
Your salad dressing will be a beautiful raspberry color and taste slightly sweet with just enough kick.
side dishes March 19, 2018 19:49
Author myplantbasedfamily.com/?s=rasp...
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