Creamy Raspberry Vinaigrette

There are a lot of raspberry vinaigrettes on the market. Grocery and specialty store shelves are filled with them. For me, however, none of them were ever truly what I was looking for.

I wanted something thick enough to stick to the lettuce, creamy so the flavors would remain combined and not separate, and full of raspberries (not just raspberry flavoring). No sissy-girly raspberry vinaigrette for me.

This is the recipe I finally came up with that filled all my expectations of what a raspberry vinaigrette should be.

Creamy Raspberry Vinaigrette Dressing

1 – 12 oz. bag Frozen Raspberries

1 Cup Oil

1/2 Cup White Vinegar

10 Tbsp. Sugar

1 – 2 tsp. Poppy Seeds (optional)

Combine 2/3 bag of frozen raspberries with remaining ingredients in a blender or with a stick blender until smooth. Pour into a bowl and add remaining raspberries. Cover and chill 1 hour.

This recipe is very good using white or white wine vinegar, but using a raspberry infused vinegar makes it even better. Check out my recipe for Raspberry Vinegar at Simply Grateful Canning.

I don’t always use the poppy seeds in the dressing, especially when it’s just for Hubby and the kids. When company is coming though, it makes it just a bit more elegant.

Serving salad with dinner can get a little boring after awhile, but add a batch of homemade dressing and it freshens it up and puts the spark back into it, and for this I am — Simply Grateful.

Creamy Raspberry Vinaigrette Dressing

• Servings: Serves 4 -8
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Ingredients

• 12 oz. Fresh or Frozen Raspberries
• 1 Cup Oil
• 1/2 Cup White or Raspberry Vinegar
• 1/2 Cup plus 2 Tbsp. Sugar
• 1 – 2 tsp. Poppy Seeds (optional)

Directions

1. Combine 2/3 bag of frozen raspberries with remaining ingredients in a blender or with a stick blender until smooth.
2. Pour into a bowl and add remaining raspberries.
3. Cover and chill 1 hour.

Recipe by: Tilly Frueh, Simply Grateful Cooking at https://simplygratefulcooking.wordpress.com/ – 2016

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