Homemade Salad Dressing
Is it just me, or are you loving the sunshine and "warmer" temperatures? By warmer temperatures here in Minnesota in February, I mean lack of blizzards in the forecast. These longer days of sunshine and melting snow make me want to trade in my comfort food soups for some leafy green salads full of protein and healthy dressings.
For my salad, I love to chop up the veggies so I'm not shoveling big leaves in my mouth and love a variety of flavors ranging from salty to sweet, and the more crunch the better. Pictured in the salad below is spinach and leafy greens (chopped up), onion, sliced cucumber, sliced strawberries, a sprinkle of blueberries, a few walnuts and some shredded chicken for protein and satisfaction.
To top it all off, I have a homemade Raspberry Vinaigrette dressing.
1/2 cup fresh raspberries
2 Tbsp. raw honey
1 Tbsp. plain Greek yogurt
3 Tbsp. fresh lemon juice
1 1/2 tsp. finely grated lemon peel
1 Tbsp. chopped fresh tarragon (or 1 tsp. dried tarragon)
1/2 tsp. ground black pepper
1/2 cup extra-virgin olive oil
1. Place raspberries, honey, yogurt, lemon juice, lemon peel, tarragon, pepper, and salt (if desired) in blender; cover. Blend until smooth.
2. Slowly add oil, blending until well mixed
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