I’ve always loved raspberry vinaigrette, even that cheap stuff they serve at weddings. This, though, had to be the best I’ve ever had. All I want to eat these days is grilled chicken salad with this dressing. So yum.
Raspberry Vinaigrette
Adapted from here
1/2 cup raspberry vinegar (I used a white balsamic version)
1/4 cup maple syrup
1/2 t salt
1/8 t fresh ground black pepper
pinch orange zest
pinch ground mustard
3/4 cup neutral flavored oil (I used peanut)
1/2 t poppy seeds
In a food processor or blender, place 1/2 of the vinegar, the syrup, salt, pepper, zest, and mustard. Whirl to combine. With machine still running, very slowly drizzle in the oil. Once fully incorporated, stir in the poppy seeds. Store in a jar in the fridge.
Yield: about 1 1/2 cups
Sounds amazing! I’ve been eating salads with your “blender dressing” like it’s going out of style lately! ๐ Maybe I should switch things up a bit. I’m curious I’ve noticed you often use peanut oil as your “neutral oil” of choice. Is this because of nutritional benefits, more neutral flavor, or just what you have on hand? I’ve been using canola over vegetable as of late. ๐
For a while I did use canola because we were told it was low in saturated fats. But, if I understand it correctly, canola is actually a genetically modified version of rapeseed, which is used to make industrial oils. I don’t want to eat industrial oil so I go with peanut. Maybe peanuts are genetically modified now, too, but at least they were originally an edible food ๐
Really, I don’t know enough about oils to recommend one over the other. I just choose what I think is the best at the time!
Gottcha – It seems like the info. is always changing! A friend & I were just talking about oils the other day, which is why I asked. She said that canola is from a seed in the mustard family (which I found an odd factoid!). We were saying there is no such thing as a “canola” so what kind of oil is it? Olive is from olives, peanut is from peanuts, etc. ๐
This looks good. If I don’t have raspberry vinegar, but I DO have frozen raspberries, do you think I could macerate and marinate the raspberries in the vinegar for a bit before making dressing. . . ? We’ve been in love with the Menno Country Style recipe with mayo and poppyseeds.
I don’t see why that wouldn’t work! I’m sure you could find dozens of recipes for homemade raspberry vinegar on the internet ๐
well, I prefer to ask a person first before the www. But, I did google it, and yes, it’s as easy as putting raspberries in vinegar and waiting for 2 weeks. haha! I’m going to do it!
I’m the same way! I’m forever calling my mom with questions she can’t answer and she just says, “Well, google it!”
I’m getting raspberries to plant this week. I’m bummed I won’t get any berries until next year but I hope I remember to try homemade raspberry vinegar with a few of them!