Advertisements

Homemade Raspberry Viniagrette

I have a confession. I’m not a salad person. I just can’t get excited about them. Because of that, I never make them. Seriously, I’ve made a big salad once or twice in my entire life.

So when my friend was making me dinner, I asked what I could bring and he said a salad. And he made fun of me later because he noticed my almost-imperceptible hesitation before I said ‘yes’. Because I don’t really know how to make a nice salad. And since I can’t do things halfway, I decided I needed to make it special somehow, which is how I came to try making a nice homemade salad dressing.

raspberry viniagrette ingredients

I did some Pinterest searching and found a few options to give me an idea on proportions, ingredients, flavors, etc. But then I just played around and figured out the exact recipe on my own. So the recipe below is more of a general  guideline, and you can increase or decrease based on what your tastes prefer. I also remembered that I had some raspberry extract, so I added some of that to make my own version of a raspberry viniagrette.

raspberry viniagrette salad closeup

Plus, I like making my own condiments when possible, it eliminates all the preservatives and other weird ingredients that bottled dressings have.

raspberry viniagrette blend

raspberry viniagrette done

Blend together all the ingredients in a food processor (you could use a whisk too if you want to). You’ll need to add the honey and vinegar a little at a time to figure out the proportion you like—I prefer a little sweeter, but others like more of the acidic vinegar bite.

raspberry viniagrette salad

Not the most spectacular salad ever, but the dressing definitely took it up a notch!

Homemade Raspberry Viniagrette

Note, all amounts are estimates, you’ll need to taste as you go and add more sweet, vinegar, etc. to your particular taste

  • 1/2 cup of olive oil
  • 1/3 cup of white vinegar
  • Splash of white balsamic vinegar (if you have it)
  • 1-2 tablespoons of minced garlic
  • Raspberry extract (maybe 1/2 teaspoon, more if you want more raspberry flavor)

Blend together in a food processor (you could just whisk too). Adjust the sweetness or vinegar to taste. If possible, chill to let flavors combine, but shake well before use.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: