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Tuesday, February 9, 2010

Raspberry Poppyseed Vinaigrette

This was my first attempt at making salad dressing....without a recipe. I must say it turned out pretty well. Add more or less sugar, vinegar, or yogurt/mayo to your desired taste. I used light mayo for this recipe, but next time I plan on trying it with nonfat yogurt.

Raspberry Poppyseed Vinaigrette

1-1/2 cups raspberries, fresh or thawed
1/4-1/2 cup sugar (or to desired sweetness)
2 Tbsp. apple cider vinegar
3/4 Tbsp. poppyseeds
2 tsp. balsamic vinegar
3/4 cup nonfat yogurt or light mayo

How to Make It:
1) Place raspberries in food processor and blend until smooth.
2) Add sugar, vinegars, and yogurt or mayo. Blend until smooth. (This part may require several tasting to get it to your liking.)
3) Pour into a serving bowl and stir in poppyseeds.

I served this on spinach greens with mandarin oranges, craisins, and toasted almonds. Perfection.

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