When we have leftover meat from our dinner, it can be routine to use it to make a casserole that the family enjoys. And we did just that for many years. But I have begun using those same opportunities to serve a main dish salad, instead. There isn't a better way to get more veggies in your meal plans than a salad, and a main dish salad is always refreshing and as well as a delicious change of pace.
When I took a look at the leftover roasted turkey I knew right away it was time for a main dish salad. And that is when this delicious Chunky Raspberry Vinaigrette was created! I knew after enjoying the Chunky Fruit Vinaigrette from a while ago, that as time went by and more salads were enjoyed, new vinaigrettes would come about.
All this one new flavor of vinaigrette takes is having organic frozen raspberries in our little freezer. And even we have room for them, in our little RV fridge. The fresh raspberry flavor goes great with any leftover roasted poultry as well as pork. And because fruit and ham are always a good pairing it is perfect for those times when you have leftover baked ham.
You will notice that I use a microwave for this recipe. But this is only to heat the honey so it mixes into the other ingredients with ease. Honey has a way of taking forever to stir into other ingredients, unless you heat it gently first. And while we are using frozen berries, if you have fresh raspberries available, by all means do use them. This recipe for Chunky Raspberry Vinaigrette makes enough for two main dish salads or a tossed salad for four folks. Double as needed for your family.
Ingredients needed for this recipe:
- raspberries
- red wine vinegar
- honey
- olive oil
- salt
- pepper
You will also need the following:
- 2 c glass measuring cup
- measuring spoons
- microwave
- kitchen spoon
Now we are ready to begin!
Chunky Raspberry Vinaigrette
by the seat of my pants!
a large handful of IQF frozen raspberries
or
1/2 c fresh raspberries
1 T red wine vinegar
1 T honey
2 T olive oil
salt and pepper to taste
Place the honey into the 2-cup measure and microwave 20 to 30 seconds until warm.
Add the remaining ingredients and stir well to break up the berries and mix all the ingredients together.
Taste to adjust flavors, if desired. Add whole grain bread or crackers, and serve.
Storage options for Chunky Raspberry Vinaigrette. Store leftovers in the refrigerator for up to three days. Stir well before spooning over a salad.
UPDATE:
For your convenience, a "copy and paste" version of Chunky Raspberry Vinaigrette has
been included below.
You may also enjoy: 
#wholefoodingredients
#norefinedsugar
#scratchmadefoodforyourfamily
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Printable "copy and paste" version:
Chunky Raspberry Vinaigrette
by the seat of my pants!
a large handful of IQF frozen raspberries
or
1/2 c fresh raspberries
1 T red wine vinegar
1 T honey
2 T olive oil
salt and pepper to taste
Place the honey into the 2-cup measure and microwave 20 to 30 seconds until warm.
Add the remaining ingredients and stir well to break up the berries and mix all the ingredients together.
Taste to adjust flavors, if desired. Add whole grain bread or crackers, and serve.
Storage options for Chunky Raspberry Vinaigrette. Store leftovers in the refrigerator for up to three days. Stir well before spooning over a salad.
~~~~
It's Judee from Gluten Free A-Z Blog- I love fruit in salad dressings and the idea that this one is chunky really appeals to me. Sounds wonderful. Thanks for the recipe. I'll be trying this one.
ReplyDeleteHi Judee, it was so good, it was just a creative moment that turned out exactly like I imagined! Thanks for stopping by.
DeleteWe are coming into salad weather now and this is a handy tip about how to make them more interesting!
ReplyDeleteWe are wintering in the desert in Yuma AZ. This is the lettuce capitol of the winter world, they even have a Lettuce Festival in March. We are eating a dinner salad each week. A fun way to develop new vinaigrette and salad dressing recipes. This one turned out better than I had hoped...
Delete