Salads are great and being vegan, they are usually my go-to when eating out. What I began to notice was a pattern in my diet; I would only have salad when I was eating out. Now, I eat my share of fresh greens in the form of raw collards and kale, but I really enjoy salads and felt I should eat them more ofter because of all of the wonderful vitamins and nutrients fresh greens provide. What I struggled with was how to make my salad dressing taste as good, or better than what I was getting in restaurants. Understanding that the dressing when eating out, was full of additives and preservatives; I imagined that they were the trick to making things taste SO good; boy was I ever wrong!
Balsamic vinaigrette is probably my favorite, so I set out on a quest to create the perfect balance of flavors. Have you ever had balsamic vinaigrette paired with fresh strawberries? The two compliment one another very well; they are a match made in food heaven. When using a balsamic vinaigrette, I always add fresh strawberries. In this particular recipe I decided to go with a raspberry vinaigrette for it's full body and flavor. This vinaigrette will pair well with any mixed green salad. Enjoy!
1/2 cup Raspberry Balsamic Vinegar
1/2 cup extra virgin olive oil
1 tbsp yellow mustard
1 tbsp raw sugar (optional)
1 tsp dried oregano
Place all ingredients into a high speed blender for 30 seconds. Chill for at least 30 minutes and serve. If using a food processor, add all ingredients except the extra virgin olive oil and blend. Slowly pour olive oil into processor and blend until mixture is emulsified.