I’m gonna get all fancy on you today! I feel a little bit like this country gal had gone “Food Network” with this gourmet recipe!
But this fresh raspberry vinaigrette is a winner!
My mom mixed some up and brought it to our family camping trip over the Fourth of July and it was a BIG hit.
She emailed us all the recipe – and I made a batch using the fresh blackberries that the girls picked.
We served it at Dagmar’s birthday supper and got rave reviews! My husband even poured it over his grilled pork loin and ate some on his ice cream!
It’s versatile – you can make it with fresh or frozen berries and you can use strawberries, raspberries, or even blackberries.
And it’s easy! Just a quick whirl in the blender and you are ready to impress!
Fresh Raspberry Poppy Seed Vinaigrette
Original recipe from Terri Nordaker
Mix in blender (food processor works, too)
1/3 cup raspberry vinegar or 1 cup raspberries + 1/3 cup white/wine/or regular vinegar
1/2 cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1 1/2 teaspoon grated onion or dry onion flakes
Slowly add 1 cup oil (any kind will work – I used vegetable) Note – if you use olive oil you will need warm to room temp before serving because olive oil thickens when refrigerated.
Stir in 1 1/2 tsp poppy seeds.
Pour into a pretty serving container and enjoy! Refrigerate any left-overs.
I have no idea how long it will keep in the fridge – we eat a batch as fast as I can mix it up!
I’ve linked this post up with Mouthwatering Monday at A Southern Fairytale, Tuesdays at the Table over All the Small Stuff, Tuesday Tastes at Crazy Daisy, and Tempt My Tummy Tuesday over at Blessed With Grace.