Are the basic dressing for salads and vegetables. They are very easy to make and some can keep in the fridge at least one week. Use a jar with a tight-fitting lid, a blender or whisk in a small bowl: whatever it is more convenient for you.
SERVES: 10
PREP TIME: 15 min
READY TIME: 15 min
CALORIES: 80 (per serving)
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INGREDIENTS
- 6 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp red wine vinegar
- 10 fresh or frozen (thawed) raspberries
- 1/2 tsp Dijon mustard
- Salt and pepper
INSTRUCTIONS
1 In a blender, make a puree of the raspberries. Strain out the seeds and return the pulp to the blender.
2 Add the mustard, vinegars, salt and pepper. Slowly add the oil until the dressing becomes creamy and is well blended. Taste an adjust if needed.
NUTRITION FACTS
Calories: 80.0Kcal
Total Fat: 7.0g
Sodium: 40.0mg
VARIATION
Strawberry Vinaigrette
- 6 tbsp extra-virgin olive oil or hazelnut oil
- 1 tbsp balsamic vinegar
- 1/2 garlic clove, crushed
- 1 tbsp Worchester sauce (optional)
- 1/2 cup strawberry puree (fresh or frozen strawberries, pureed in the blender)
1 Sea salt and freshly ground black pepper Blend everything in the blender or food processor.