Love for Food + Vegetarian

Raspberry Vinaigrette

As much as I love salads even I get sick of them after a while. Of course there are an infinite number of variations of veggies, greens, grains, beans, and meats that can go into a salad. I usually stick to the same ones. If it works it works, right? But lately I've been a bit bored of the old routine.

This recipe is adapted from Gida DeLaurentis' new cookbook Weeknights With Giada. In her new cookbook the premise is healthy, easy, and fast meals. Meals you can make on a weeknight for your family. What more could you want? But do the recipes pan out? This is the first one I've tried and it's pretty good with some minor tweaks. Her version came out WAY too thick, and needed more acid. Also you might want to strain out the seeds before serving if they bother you.

One big calorie conscious tip I learned recently was the addition of a little water to salad dressings. So simple yet it works very well when you want to cut oil or reduce acid without any extra calories or fat. This vinaigrette would be great with some goat cheese, arugula, boston lettuce and maybe even a little bacon. You can always substitute turkey bacon if your working on your bikini body.

Ingredients: Serves Six
1/2 cup frozen unsweetened raspberries, thawed
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon honey
1/4 cup water (add a little at a time using your judgement to thin it out)
salt and pepper

Method:

  • Combine all ingredients in a blender. You may have to adjust the oil and acid depending on your preferences.


Cost:
$1.75 total, .29 per serving
Time: 5 minutes active

Nutrition Facts: Amount Per Serving

Calories 97.2
Total Fat 9.1 g Total Carbohydrate 4.7 g
Dietary Fiber 0.7 g Protein 0.1 g

Weight Watchers Points +: 3 points per serving

Easy, Food, Lemon, Salad, Salad Dressing, Summer, Vegan, and more:

Raspberry Vinaigrette + Vegetarian