A refreshing salad dressing with fresh raspberries, mustard, honey and raspberry jam!
Once upon a time, my husband and I were vacationing in Michigan and camping outside of Traverse City when we happened on a really nice little restaurant. They had a wonderful raspberry salad dressing. I took some back to Cincinnati with me in our cooler and gave it to Myra. She was inspired and came up with this recipe. It has a lot of ingredients (it’s Myra!) and I don’t bother to add the raspberry liquor she used to add (who has that on hand???). I think it’s good without it. At the restaurant they served this dressing with the Rainbow Salad. I think it’s also great with half an avocado or some arugula.
You can use any kind of onion you like. I usually use a red onion. I happened to have some spring onions in my garden, so I used those this time. This is what they look like.
This recipe makes quite a bit of dressing, but it keeps forever in the refrigerator. Be sure to shake it up before you dress your salad.
Recipe
Raspberry Poppyseed Salad Dressing
Equipment
- 1 2 cup measuring cup
- 1 set measuring spoons
- 1 food processor or blender
- 1 or 2 jars to store salad dressing
- 1 sharp knife and cutting board
Ingredients
- 1 ½ teas onion I like red onion or a shallot
- ½ cup fresh or frozen raspberries
- ½ teas salt
- ½ teas black pepper
- 1 1/12 teas poppy seeds
- 1 ½ teas lemon juice
- 1 TBLS balsamic vinegar
- 1 TBLS raspberry liquor (if you like)
- 1 ½ teas Dijon mustard such as Grey Poupon
- 1 TBLS honey
- ¼ cup raspberry jam
- ¼ cup raspberry vinegar
- ½ cup white wine (you can use white grape juice)
- 1 ½ cups light olive oil, or other vegetable oil or half olive and half vegetable oil
Instructions
- In a food processor or blender, chop the onion very fine.
- Add the raspberries through raspberry jam, 10 ingredients, and process till well blended.
- Scrape down the sides. While the processor is running, add the raspberry vinegar, wine, and oil , process for 30 seconds. Pour into a jar and refrigerate until use.
