Raspberry Vinaigrette

The ideal vinaigrette to toss with a salad of ripe seasonal fruits. Also wonderful over mixed greens or spinach topped with cooked chicken and a spoonful of crumbled goat cheese.


1 (10-ounce) package frozen raspberries, unsweetened


2 tablespoons apple cider vinegar

2 tablespoons fresh lemon juice

1/3 cup olive oil

1/8 teaspoon salt

pepper to taste

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


Thaw raspberries according to package directions. Pour into a blender and process until smooth. Strain puree through a fine sieve to remove seeds. Discard seeds and spoon puree back into blender.
Add honey, vinegar and lemon juice to blender. Process to combine. Add olive oil, salt and pepper. Process until blended.
Yields: 1 1/2 cups