Once a staple from the garden, and more recently considered exotic and cutting edge, the combination of fresh and colorful produce is just plain wonderful.

Raspberry Balsamic Dressing

This is a dressing that I used at my daughter’s wedding and other events I have catered. It is light with a hint of sweetness.  If your raspberries are still frozen, put them in the microwave for a minute or two until the juice runs easily. The secret is to pop the mustard seeds before adding to the dressing. Just about any grain or seed can be popped like popcorn. The flavor is enhanced and adds depth to the dressing. Taste the dressing before serving and add more sweetness or lemon juice to match your preference.

2 cups frozen raspberries, thawed

2 tablespoons balsamic vinegar

2 tablespoons fresh squeezed lemon juice

2 tablespoons sugar

1/4 cup olive oil

1 tablespoon popped mustard seeds

¼ teaspoon salt

Squeeze all the liquid from raspberries, using a cheesecloth or  jelly bag, into a jar with a tight lid. Add remaining ingredients and shake well.  (To pop mustard seeds, place in a small glass dish with 2 tablespoons of olive oil. Microwave on high 1 to 2 minutes or until you can hear the seeds popping.)

3 thoughts on “Raspberry Balsamic Dressing”

  1. I absolutely love this dressing. I have made it many times with all different kinds of salads, and it always is satisfying. My favorite salad to put this on is one topped with blueberries, mangerine oranges, strawberries, and almonds.

  2. Great recipe. I have a friend who makes her raspberry balsamic vinaigrette with honey for added sweetness and it is very good. I will have to share this recipe with her. I am unsure if she pops the mustard seeds beforehand. I love this flavor on a spring green mix with turkey or chicken pieces. Lately I’ve been experimenting with different methods of chicken preparation. I bet your recipe would be a great marinade for my next dish!

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