Awww, isn't that sweet? Who knew I was such a romantic?
This is pretty pink dressing with tang and sweetness perfect for a salad anytime.
No cream in this one, only the blended nuts give it the great creaminess.
Need some other ideas for homemade salad dressing, check out this versatile recipe.
Makes about 1 cup
Ingredients
1/2 cup fresh raspberries
1/3 cup walnuts, chopped
1/4-1/2 cup raspberry vinegar (depends on how tangy you want it)
1/2 cup olive oil, vegetable oil or a mixture
1/4 cup water
1 Tbsp Dijon mustard
1-3 tsp sugar (depends on how sweet you want it)
1 garlic clove
Salt and Pepper to taste
In a blender, add raspberries, walnuts, vinegar, garlic and mustard. Blend until smooth. As the blender is running on low, add a stream of oil through the hole in the lid (that's what it's there for!) and then add the water slowly. You may need to scrape down the sides a bit and blend again.
Serve with fresh greens. Great topped with feta cheese, more fresh raspberries, candied walnuts and green onions. We served it with a piece of baked salmon and the raspberry vinaigrette was great with the fish too.
Here's a dark little shot of the inside of the blender, just to give you and idea of how I just threw all the ingredients in and blended it up!
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