Raspberry Vinaigrette Recipe
By: Chef Cristian Feher
www.tampabaychef.com
By: Chef Cristian Feher
www.tampabaychef.com
You can save a lot of calories by making your own salad dressings - not to mention saving money too. This is a very easy and simple recipe that you can whip together in less than 5 minutes to go with your fresh salad.
After you make this recipe, you can try it again with all kinds of different berries for a variety of different variations.
Generally speaking (and depending on what vinegar you’re using) a vinaigrette is made with 2 to 3 parts oil to 1 part vinegar. With this recipe I like to use 3 parts oil to 1 part red wine vinegar.
If you want to cut some calories from the fat (oil), you can do 1 part water, 2 parts oil and 1 part red wine vinegar. A little cold water will actually help the mixture emulsify (makes the mixture thick) and stay that way longer!
Ingredients:
- 2/3 cup olive oil
- 1/3 cup cold water
- 1/3 cup of red wine vinegar
- Honey to taste
- Salt to taste
- 6oz fresh raspberries
5. Put the oil, balsamic vinegar, honey and berries in a food processor and pulse until smooth. Or place them in a bowl and blend them with a hand blender until smooth.
