Raspberry and Red Onion Vinaigrette
Here is a quick one for all those salad lovers.
I hate most bottled salad dressings. While there are a few jarred ones in the refrigerated produce section that are not too bad, I still don’t love them. It is the oil. I hate the mouth-feel of both soybean oil and canola oil. This actually makes a lot of packaged foods a no-go for me. I feel so silly being picky about that, but it is really the only thing I am truly picky about. Well, other than okra. Okra is disgusting. So, I usually make the dressing for any dips or salad from scratch or semi-scratch. Heck, sometimes just some oil, vinegar, and a spoon of jam all mixed together is a great dressing. And that certainly isn’t hard to mix up. This one is almost that easy.
Raspberry and Red Onion Vinaigrette Dressing
- 1 slice of fresh red onion
- 8 fresh or frozen raspberries
- 3 tablespoons olive oil
- 1/4 cup red wine vinegar
- A tiny pinch of salt and pepper
- A pinch of sugar
Place all the solid ingredients in either a food processor and pulse until all of the solids are very finely minced, then add the oil and vinegar and blend a few seconds. Alternatively, place everything at once in a wide-mouth jar, and use a stick (immersion) blender to just whip it all together right in the jar. I like the jar approach because I was going to put it in a jar anyway for pouring over the lettuce and save the leftover dressing in that jar. We lived out of mason jars long before it was trendy all those years. Are they still trendy? I have no idea. I grew up using those jars for everything, but we didn’t call it quaint or trendy, we were just too broke for glassware.
Anyway, if you want to really up the flavour profile of this dressing, you could either grill the onion slice or caramelize it in a pan first. It will definitely give the dressing an amazing flavour, but it would also take away some of the EASY part. You do you. I have three jobs and five kids, so I make do without the added amazingness.