Raspberries are baaaaack, Spiriteds, and I, for one, cannot contain my excitement. It’s just too difficult. I saw fresh raspberries at Costco, and in that moment the sun shined just a little bit brighter. Spring is officially here, and now it’s salad season. Boring salads need not apply, though. Those I can’t do. If it’s a boring salad on the menu, then I’m busy at that moment. But today’s Raspberry Vinaigrette Dressing is sure to take the salad scene up a notch. Boring is not part of its repertoire.
Mom and I had a salad scene of our own back in the day. In fact, we were so focused on our health, we ate salads every day. Our salads consisted of three types of cheeses, pepperonis, two types of olives, bacon bits, croutons, and Italian dressing, all in the same salad and all for us. Dietitians around the world just died a little inside. But those salads? They were so absolutely satisfying.
Today’s sweet, tangy dressing is not only satisfying but also has a little kick to it. Raspberry Vinaigrette Dressing and it’s propensity for sweetness, I discovered, creates a divide. People seem to either love it or dislike for that very reason. K-Hubs and I illustrate this point. Whereas he taste-tested today’s recipe by scooping mouthfuls with a spoon (insert my dubious side-eye here), I had to pair my dressing with something to balance the sweetness. I go for onions, pecans, spinach, citrus, and berries. And it just so happens I have a salad recipe to share with you tomorrow, which contains those exact ingredients. How’s that for timing?
If you aren’t sure where you’ll land on the Raspberry Vinaigrette Dressing spectrum, fear not. This is a recipe you can tailor to your palate. And it generally comes down to two things:
- How fresh the raspberries are
- How sweet you want your dressing to be
I made two batches of Raspberry Vinaigrette Dressing, one with fresh raspberries and the other with frozen (but thawed) raspberries. The differences were starker than I expected. The fresh raspberries offered a gentler flavor and didn’t require as much sweetener to achieve the desired taste. The final dressing was also a light shade of pink.
As for the frozen raspberries, I can’t get over that deep, rich color. I caught myself staring at the dressing when I was done blending. I seriously love everything about that color. The raspberries were considerably more tart and required more sweetener to offset the bitter flavor. But I would absolutely use frozen raspberries to make my dressing, either because that’s the only option available or because I simply want to stare at that color. Either way, you’ll have a delicious dressing at your fingertips.
Whichever raspberries you select, I suggest taste-testing as you go, adding the sweetener a little bit at a time. I also suggest doing the same with the olive oil for desired flavor and consistency. I like to make my Raspberry Vinaigrette Dressing a little thicker than other vinaigrettes, however you may want yours a little thinner. If so, then add extra olive oil or even a little water until you reach the desired consistency.
Additionally, Raspberry Vinaigrette Dressing is extremely versatile. Add a clove of garlic, mustard powder, or a few basil leaves to your blender. I like to add fresh lime juice for extra zing. The options are endless.
And Raspberry Vinaigrette Dressing isn’t just for salads. K-Hubs did a little culinary experimenting of his own. He wants me to share his findings with you. K-Hubs, quality control specialist at your service.
He tried this dressing with carrots and loved it. So there you have it. Raspberry Vinaigrette Dressing can stand in for a dip, if one is so inclined. He also paired it with tuna. In his first test, he drizzled the dressing on top of the tuna, and in the second test, he stirred it together to make a tuna salad. According to his palate, the stirred-together-tuna-salad version tasted better than when drizzled. It will turn your food pink, however, and for some that’s a tough hurdle to clear. I confess, I’d need a moment or two to calibrate my brain, even if the final result is super tasty.
However you choose to prepare your Raspberry Vinaigrette Dressing, one thing remains true. Options for making and enjoying are limited only by your imagination. And P.S. – remember to check back tomorrow for the super-succulent Berry Spinach Salad. It’s a perfect match for your tastebuds and this dressing.
- 2 cups raspberries (fresh or thawed)
- ½-1 cup olive oil
- 1 tablespoon apple cider vinegar
- ½ cup 100% pure honey (paleo) or agave nectar (vegan)
- ⅛ teaspoon sea salt
- Combine all ingredients in high-speed blender and mix on medium speed until smooth.
- Add mix-ins and blend until smooth - juice of one lime, 1 clove garlic, one teaspoon or so of ground mustard, or a handful of basil leaves, optional.