Raspberry Vinaigrette

Servings: 6-8


1 cup fresh raspberries, rinsed and chilled; 6 tablespoons (90 mL) extra virgin olive oil, unrefined and cold-pressed; 2 tablespoons (30 mL) Italian balsamic vinegar; 1 tablespoon (15 mL) pure maple syrup.


Add fresh raspberries to blender with olive oil, balsamic vinegar, and pure maple syrup. Blend well (approximately 30 to 60 seconds). Chill in the refrigerator for 1 hour prior to serving. Store in an airtight container in the refrigerator for up to 3 days.