Raspberry Lime Vinaigrette

Raspberry Lime Vinaigrette

One of the things I love most about summer is all of the fresh produce. It’s still pretty early in the season here, but my garden is growing like crazy and I’m starting to see more local fruits and veggies at the stores and farmers market. The strawberry u-pick is finally open and I am determined to get there in the next week! A big salad is a fresh and tasty way to enjoy all of this local bounty.

My tastes in salad and dressing have evolved considerably over the past few years. As a kid, I wouldn’t touch any kind of salad or dressing. Eventually I started eating Caesar salad, then dressing-less garden salads, and finally tried (and liked) raspberry vinaigrette. I’ll eat other dressings now (I have a yummy maple-Dijon dressing I’ll share sometime) but raspberry is still my favourite.

We’ll be waiting a bit longer for local raspberries here (I’m hopeful I’ll get some off my raspberry bush!) but this dressing was just as tasty with the grocery store variety.

You’ll need a 6 oz. clamshell of raspberries, brown sugar, a lime, apple cider vinegar and oil (any neutral tasting oil – I’ve tried it with both canola and grapeseed.) I haven’t tried any other sweeteners, but I’d be willing to bet that honey would be pretty tasty.

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Toss the berries into a small pot, along with 1 teaspoon of lime zest and a bit of brown sugar.

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Cover the pot and cook over medium-low heat, stirring frequently.

After about 10 minutes, the berries should be mostly broken down and starting to bubble.

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Take the pan off the heat and puree the berries with an immersion blender until smooth.

I love my immersion blender, it was a candidate for my Favourite Kitchen Tools list on Friday, but a regular blender or even a potato masher would work here too.

Set the berry mixture aside to cool to room temperature. I imagine that you could make it a few hours ahead and store it in the fridge until you’re ready to make the dressing.

For the dressing, combine the oil, vinegar, sugar and lime juice in a medium bowl and whisk vigorously until smooth and emulsified. You could also put the ingredients in a large mason jar and shake shake shake!

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Add the raspberry mixture and whisk until combined. Season with salt and pepper to taste.

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This recipe yields about 1 ½ cups of dressing, enough for several salads.

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It should keep in the fridge for up to a week. A couple of tips about storage – use the freshest berries possible if you want the dressing to last, not the ones that have been hanging out in the fridge a while. Save one berry from the container you used to make the dressing, and store it in a small container or bag in the fridge. When your “indicator berry” starts to get yucky, your dressing should probably be tossed.

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So what should you put it on? I call this concoction “Laura’s Sweet Summer Salad.”

Lauras Sweet Summer Salad

It has lots of veggies (my primary reason for eating salads is to try to up my vegetable servings) but enough extras to make it feel like a treat. It includes:

  • spring mix
  • cucumber
  • red pepper
  • radishes
  • raspberries
  • strawberries
  • Craisins
  • pumpkin seeds
  • toasted pecans

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Enjoy Raspberry Lime Vinaigrette on your favourite summer salad!

Shared at Free From Fridays

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Raspberry Lime Vinaigrette

  • Servings: 1 ½ cups
  • Print

  • Ingredients:
  • 1 – 6 ounce clamshell raspberries
  • 3 ½ tablespoons brown sugar, divided
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • ¼ cup apple cider vinegar
  • ½ cup canola or grapeseed oil
  • Salt and pepper to taste

Directions:

Place the berries into a small pot, along with the lime zest and 2 tablespoons of brown sugar.

Cover the pot and cook over medium-low heat, stirring frequently.

After about 10 minutes, the berries should be mostly broken down and starting to bubble.

Take the pan off the heat and puree the berries with an immersion blender until smooth.

Set the berry mixture aside to cool to room temperature.

For the dressing, combine the oil, vinegar, sugar and lime juice in a medium bowl and whisk vigorously until smooth and emulsified.

Add the raspberry mixture and whisk until combined. Season with salt and pepper to taste.

Yields about 1 ½ cups (350 mL) of dressing.

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6 thoughts on “Raspberry Lime Vinaigrette

  1. Whitney says:

    I didn’t touch salads growing up either, but love them now! Your dressing looks amazing, and the idea to keep an “indicator berry” is brilliant!! Thanks for sharing 🙂

    Like

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