Red Berry Vinaigrette

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Adenike Eketunde
Adenike Eketundehttps://www.wikidoc.org/index.php/Adenike_Eketunde
I am a health enthusiast with a degree in medicine and public health. I have over 5 years of experience working in the clinical and non-clinical setting. I have experience in medical writing and review with published articles on PubMed. Favorite Quote “No thief, however skillful, can rob one of knowledge, and that is why knowledge is the best and safest treasure to acquire.” ― L. Frank Baum, The Lost Princess of Oz
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I have been buying organic red berries – namely strawberries & raspberries – by the double (and sometimes triple) carton-full for the past couple of weeks.

I can’t seem to get enough of their juicy sweetness!

Red Berry Vinaigrette

Although the majority of them have been consumed plain in their state of unadulterated perfection, I made sure to reserve a handful of each to make this delicious vinaigrette.

Red Berry Vinaigrette

The rinsed berries are pulsed in a food processor until they form a gorgeous puree.

Red Berry Vinaigrette

Champagne vinegar, Dijon mustard, pure maple syrup, canola oil, and a touch of salt round out the flavorful vinaigrette.

Red Berry Vinaigrette
Red Berry Vinaigrette

I am absolutely not exaggerating when I write that I could drink this straight-up. Or eat it with a spoon.

Red Berry Vinaigrette

The lusciously think vinaigrette is sweet and slightly tangy, and has enough body to use as a dip.

Trust me, I ate my fair share of strawberries dunked right into the vinaigrette.

Red Berry Vinaigrette

The shining moment came when I drizzled the vinaigrette over a salad comprised of baby greens, berries, and bites of granola-crusted goat cheese (recipe to come!).

Swoon.

Red Berry Vinaigrette

Red Berry Vinaigrette

Printer-Friendly Recipe

yield: 1 cup, eight 2 Tbsp servings

Ingredients:

  • 1 cup fresh raspberries, preferably organic
  • 3 medium strawberries, preferably organic, hulled & quartered
  • 1 Tbsp champagne vinegar
  • 1 tsp coarse ground (country style) Dijon mustard
  • 1 1/2 Tbsp pure maple syrup, preferably Grade B
  • 2 T canola (or other neutral-flavored) oil
  • Kosher salt, to taste (about 1/2 tsp)

Directions:

  1. Place raspberries and strawberries in a mini food processor or blender. Process/blend until pureed.
  2. Add in the vinegar, mustard, and maple syrup. Process/blend until well-mixed.
  3. With the motor still running, stream in the oil and process/blend until emulsified.
  4. Season to taste with salt.
  5. Store in an air-tight container in the refrigerator for up to 1 week.

Nutritional Information per 2 Tbsp serving:

51 calories, 3.6 grams fat, 0.25 grams saturated fat, 4.8 grams carbohydrates, 1.1 grams fiber, 2.7 grams sugars, 0.1 grams protein

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