Salads are a great way to use up items in your fridge - especially when raspberries are involved. We can most of our raspberries but before the raspberry plants start to produce, the grocery store is our source.
The raspberries I bought recently were getting kind of mushy - only a few were worth putting in our salad. So I decided to use them to make a raspberry vinaigrette dressing. I saw a bunch of complicated recipes online but seriously, why should it be that difficult?
It's super simple. Using a small food processor, I put together 1/2 cup of Tuscan Herb Olive Oil and 1/4 cup of White Balsamic Vinegar (both from Allspice in Des Moines), 1 cup of fresh raspberries (I'm sure you could use frozen if thawed and drained), a heaping teaspoon of Dijon mustard, then a little bit of salt and pepper. I pureed until smooth.
Then I slathered it on our salad which was cucumbers, avocados, cherry tomatoes, shaved ham and sliced hard boiled eggs on top of shredded butterhead lettuce. Also sprinkled a little bit of grated parmesan cheese and a little bit of ground salt & pepper.
Note: The next time I do this I think I'll use my NutriBullet. I like to break down the raspberry seeds a bit more. But either the bullet or the processor works fine. And it's delish!!
