Jazz up your spring salads with this homemade raspberry vinaigrette recipe. It’s light and fresh, and super simple! Store bought dressings are full of hidden calories; making your own is much healthier and very easy.
If raspberries aren’t your thing try this recipe with strawberries or blackberries. Back in January I gave you my personal recipe for vinaigrette that is a guaranteed crowd pleaser too.
1 10 oz bag Frozen Organic Raspberries (about 2 cups), thawed
4 Tbsp Olive Oil
1 Tbsp Raw Honey
4 Tbsp Red Wine Vinegar
½ tsp Sea Salt
¼ tsp Ground Pepper
4 Tbsp Water
2 tsp Chia Seeds (optional)
1 Tbsp Dijon Mustard
Put all the ingredients into a blender and blend on high until smooth and all ingredients are combined.
Store in a air tight container for 1 week.