This salad dressing is so very refreshing and perfect for a spinach salad. I also love it with cucumbers. I add fresh raspberries just prior to serving - it's not necessary but adds a lovely touch to a salad. The key to a well-seasoned dressing is to continually taste your results (see Tips and Tricks).
Ingredients
Yield: 1 cup and a bit
3/4 cup sugar
1/3 cup raspberry wine vinegar
2/3 cup olive oil
1 tbsp Dijon mustard
tt salt & pepper
1 slice of red onion
2 tsp garlic powder
2 tsp dried tarragon (optional)
fresh tarragon
fresh thyme
1 tbsp poppy seeds
fresh raspberries
Instructions
Read Susie's Tips and Tricks below
1. In a blender, place sugar, vinegar, olive oil, mustard, red onion, garlic powder, salt and pepper. Add dried tarragon or thyme, and 5-6 raspberries (if you have them).
2. Taste the vinaigrette. You may wish to have a tangier result. I added a bit more vinegar as I like it less sweet.
3. Add fresh tarragon or thyme (in addition to the dried), a few fresh raspberries, and poppy seeds as desired. Store in fridge until ready to serve on salad.
Susie's Tips and Tricks
Use herbs dried and fresh together. Fresh for the finishing.
Taste your dressing with a lettuce leaf, don't taste it plain - you won't be able to easily detect the nuances you are want.
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