Raspberry Lime Vinaigrette Dressing

Have you ever wanted to enjoy the hot summer weather and feel the sun on your face while at the same time having the comfort of air conditioning to keep you cool?

Of course. We all have. But Lilly has it perfected.

Sun on the face, air conditioning on the back. That dog is too funny.

I have a salad dressing recipe today that is really delish and really, really easy to make. For the past couple months I’ve been buying a Raspberry Lime Vinaigrette from the grocery store but the first two ingredients are water and sugar and then somewhere down the list it has raspberry puree and raspberry juice. But it was a tasty dressing so I kept buying it. Sigh.

Now I can make a similar version with no added sugar in a few minutes. Just throw everything in the magic bullet (or blender), blend for a few seconds and voila, a flavorful, healthy dressing that will last a week or two (depending on how much salad you eat).

By the way, I’ve been eating this salad for about 2 weeks straight and I’m still loving it. I know, I am so boring…spinach, baby greens, strawberries, red onions, maple pecans and this dressing.
Those pecans on there are SO good. I’ll have to share that recipe. My mom makes them for me and I have a really hard time not eating 30 pecans before dinner. 🙂

Raspberry Lime Vinaigrette Dressing
12 ounces fresh or frozen & thawed raspberries (I used fresh but next time will use frozen to save $)
1/4 cup grapeseed oil (Grapeseed oil is very mild tasting so it’s great in salad dressing. You can substitute a different oil but it will taste different)
3 tablespoons lime juice (bottled is fine)
1 teaspoon balsamic vinegar
1/2 teaspoon salt
pinch of pepper
2 tablespoons water (or more to thin to desired consistency)

Place all ingredients in a magic bullet or blender and blend until smooth. Store in the refrigerator.


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