Prep 10 mins
Cook 0 mins
This salad dressing is a good alternative to make it fat-free and Vegan and its taste is also very good in spinach or fruit salads. A recipe by Jolinda Hackett. Enjoy.
- 1⁄3 cup fresh raspberry (or use frozen and thawed)
- 1⁄3 cup Dijon mustard
- 2 garlic cloves
- 1 1⁄4 cups balsamic vinegar
- 2 tablespoons maple syrup (or use brown sugar)
- 3⁄4 teaspoon sea salt
- 1⁄4 teaspoon black pepper
- Combine all ingredients in a blender or food processor until well mixed. Adjust sweetener and seasonings to taste.
We ate a vegan Raspberry Vinaigrette dressing at "The Flying Elephant" in Portland, OR. It was great and I knew I wanted to make it! The recipe is sooo close. I definitely cut down the syrup, added 2 T more of raspberries and used 1/2 balsamic and 1/2 apple cider vinegar. Mmmmm. Thank you for sharing!
I made this dressing and it was so delicious and easy to make. I did not add salt and was sufficient for me. I used the exact amount of pepper and was glad I did not fudge a little bit like I am known to do because I was able to taste a little pepper on my salad (once) and did not like it. Besides that one pepper grain...lol. It was great and I have added Dijon mustard and Balsamic Vinegar as a staple to my fat free vegan lifestyle.
Thanks for sending this one in answer to my request, Pinky Kookie. It is very good and I chose to use Splenda Brown sugar as my option. I was suprised that this has not been rated and now is in my "keeper" file.