Okies, this one is really straightforward and livens up any plain ol’ salad greens with a punch of color! Most raspberry dressing recipes out there are for vinaigrette, but since I detest strong vinegar tastes that totally wasn’t for me. This, however, makes a lovely creamy dressing which clings beautifully to leaves but still has the tang of fresh raspberries.
- Unceremoniously dump the cup of raspberries in the food processor and whiz until liquidy.
- Optional step: strain the puree through some cheesecloth or through a sieve to remove the seeds. Not necessary, but it does make the dressing easier to pour and avoids those little seeds between the teeth thing that everyone tries to ignore 😉
- Add the raspberries back into the processor once strained if you did that.
- Blend together the raspberries with all the other ingredients. Done!
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