Raspberry Vinaigrette Salad Dressing

This is an easy and delicious homemade salad dressing. Keeps for a day in the refrigerator. Great on a salad of spinach leaves, red onion, cherry tomatoes, and toasted sliced almonds.

Step: 1

Press raspberries through a fine-mesh sieve using a spoon to remove seeds.

Step: 2

Whisk raspberries, rice vinegar, garlic, sugar, sea salt, and white pepper together in a bowl. Slowly drizzle avocado oil into raspberry mixture, whisking rapidly, until dressing is thick and creamy. Let sit until flavors develop, about 10 minutes.

Per Serving: 130 calories; protein 0.1g; carbohydrates 1.4g; fat 14g; sodium 53.5mg.

One of most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re cooking pasta, make sure for a simple vegetable . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

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