This Raspberry Vinaigrette dressing is very simple to make and when raspberries are in season, it should be a staple! You can also make up a wee bit extra to keep in fridge for a week.
Carefully pour this over a yummy salad of avocados, sprouts, strawberries, mango and red onion all on a fresh bed of spinach leaves. You can also add cilantro and slivered almonds for decoration and crunch!
1/2 cup of raspberries
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 minced garlic clove.
Puree raspberries in a blender. Whisk the puree and vinegar. Gradually add the garlic and the olive oil.