Raspberry Salad Dressing Recipes

Raspberry Salad Dressing Recipes for Salads and Salad Dressings - How Foods Fight Cancer

MAKES ABOUT 1 CUP (8 SERVINGS)

This dressing is virtually fat free and is delicious on Spinach Salad with Citrus Fruit.

2 cups fresh or frozen raspberries, thawed and drained
1 to 2 tablespoons balsamic vinegar
1 tablespoon finely chopped fresh herbs, such as thyme or rosemary (optional)
2 teaspoons Dijon mustard or grainy mustard
1 to 2 teaspoons maple syrup
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper


1. Purée the raspberries in a food processor or blender. Transfer to a
bowl and whisk in all of the remaining ingredients, starting with
1 tablespoon of the vinegar and adding more after tasting. Adjust
the flavor by adding more maple syrup, salt, or pepper to taste.

2. Stored in a covered container in the refrigerator, leftover Raspberry
Salad Dressing will keep for up to 3 days.


PER SERVING: 22 calories; 0.3 g fat; 0 g saturated fat; 11.8% calories from fat; 0 mg cholesterol;
0.5 g protein; 4.7 g carbohydrate; 2.2 g sugar; 2.1 g fiber; 179 mg sodium; 10 mg calcium; 0.3
mg iron; 8.2 mg vitamin C; 10 mcg beta-carotene; 0.3 mg vitamin E