Raspberry Salad Dressing
This dressing is virtually fat free and is delicious on Spinach Salad with Citrus Fruit.
2 cups fresh or frozen raspberries, thawed and drained
1-2 T balsamic vinegar
1 T finely chopped fresh herbs, such as thyme or rosemary (optional)
2 tsp Dijon mustard or grainy mustard
1-2 tsp maple syrup
1/4 tsp salt
1/4 tsp ground black pepper, optional
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
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.
Stored in a covered container in the refrigerator, leftover Raspberry Salad Dressing will keep for up to 3 days.
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