Strawberry Raspberry Vinaigrette (Gluten Free)
If anyone knows a little bit about me they know that I don’t like salad. It just disturbs me that the resemblance between salad and weeds is so similar. And it is this healthy fear of plants that has kept me far away from poison oak and the like. That, and the fact that if you mention the word “foliage” within a 30 mile radius of the city of Phoenix people will laugh and point.
Recently though, I have turned a new leaf.
Anyway, I’ve come to love a few salads. I know; shocker. But my stance on dressing has altered very little. To me, dressing is to salad as rain is to a bad day. Like, let’s not make things worse with sour, wet leaves please. But, it turns out, I like dressing if I’m making it. So I’m just prejudiced 🙂
So here’s one delicious, fruity and incredibly summery dressing that is super easy. And, if I may, goes great with this salad.
1/2 cup raspberries
1/2 cup olive oil
1 cup white balsamic vinegar
2-3 tablespoons honey
a few sprigs of thyme
In a Ball jar, or some other type of tall container, combine all ingredients. (The amount of honey depends on your personal taste buds; start with 2 tablespoons and add more if necessary).
Then get your handy dandy immersion blender and blitz until the fruit is smooth and it’s all cohesive. Make sure to press the fruit below the blade of the immersion blender or, like me, things will happen and you might end up losing a lot of product.
About 10 seconds later, you should have a very pretty, creamy vinaigrette. Then throw it on whatever the heck you want because this stuff is da bomb.
P.S. It just now occurred to me that you can do all of this in an actual blender. So if you have a blender, you can do that or use the immersion. Your choice 🙂