This dressing is not just for salads! It pairs well with proteins like fish and chicken too. If you're trying to eat more plant-based foods or your weekly diet includes getting in a set number of salads per week, you're probably like me - trying to find another salad dressing recipe to jazz up your greens.
I love making homemade salad vinaigrettes that are versatile and easy to make. Berries are low in sugar, higher in fibre and a perfect addition to your salad. In this recipe, I chose raspberries, but you could use blackberries, strawberries or any berry of your choice!
Health Tip - I've included a healthy fat in this dish - flaxseed oil instead of olive or vegetable oil. Flaxseed oil is a perfect source of omega-3's - improves heart health - great for skin & hair - may reduce inflammation and may reduce cancer cell growth. (Be sure to store your oil in the fridge to avoid it for oxidizing and smelling fishy).
1 cup fresh raspberries (or strawberries & blackberries), divided.
3 tablespoons white wine vinegar.
1 teaspoon Dijon mustard.
1 medium shallot, minced.
2 tbsp honey.
1/2 cup flax oil.
1 package mixed baby greens.
To make the vinaigrette, combine 1/2 cup raspberries with vinegar and mustard in a mixing bowl and mash with a fork. Stir in shallot and honey. Add flaxseed oil in a slow stream, whisking constantly. Season to taste with salt and pepper. Adjust honey level if necessary.
Vinaigrette will last in fridge for about 1 week.