I rarely buy salad dressing if I have time to make it. This is a thick, intensely flavored dressing and it doesn’t take much for just the right complement to tender spring greens tossed with it just before serving.
If you have a food mill, you can run the raspberries through it first to eliminate the seeds otherwise, mash the thawed raspberries into a pulp in a bowl using a fork. Pour the pulp into a glass jar that has a tight fitting lid. Add all the other ingredients to the jar, secure the lid then shake until well blended.
¼ cup raspberries – fresh or frozen; if frozen measure ¼ cup after the berries have thawed.
¼ cup olive oil
3 tbsp frozen pesto, thawed – easy to make yourself and freeze.
2 tbsp balsamic vinegar
pinch of salt
Raspberry and Pesto Vinaigrette
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