Ella’s Raspberry Vinaigrette

Inspired by Malorie! I decided that it would be cheaper to make my own Raspberry vinaigrette. It was really easy and yummy as well!





Submitted by Chelsey

Ella’s Raspberry Vinaigrette
1/2 cup mild oil, such as canola or vegetable oil (I used Olive Oil)
2 TB honey
1 scant TB Dijon mustard
3 TB red wine vinegar (balsamic works well too/ I used balsamic)
1 tsp fresh lime juice
salt and pepper to taste
half of 1/2 pint fresh raspberries, about 1/2 cup*

*Frozen berries, thawed, can also be used.
Combine all ingredients except berries in a mini-chop, processor or blender and process briefly to emulsify. Add berries and process until liquid. Check seasoning by dipping a piece of the greens into the dressing to get a true assessment. I like walnuts or pecans in salads using this dressing.
Makes about 1 1/4 cups. Store in fridge and shake or whisk well before using again.
Hint: I have these ingredients in this order for a reason: I’m impatient. Before measuring the honey, dip your measuring spoon into the oil. The honey will slide right off and so will the mustard. The vinegar will get most of what’s left on the spoon.