• Tammy-Lynn

Easy & Delicious Raspberry Vinaigrette Dressing Recipe

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).

This salad pairs well with your favourite grilled fish!

Vinaigrette Ingredients

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.


Directions

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.



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