Raspberry Vinaigrette Dressing

Preparation time: 5 minutes

2 T raspberries, fresh NOT frozen
1/4 c vinegar, raspberry
1/4 cup olive oil, extra virgin preferred
Salt and freshly ground black pepper to taste

Method:

1. Mix and combine the raspberries with the vinegar, slowly add olive
oil while whisking mixture
2. Add salt and pepper to taste

Can be used as either marinade or sauce for fowl or is quite delicious on its own as a dressing.

Yield: 1/2c for up to four servings over salad; if used as a sauce you will
get 2-4 servings.

…

Lemon-Black Olive Infused Vinaigrette

Preparation time: 10 minutes

Ingredients:

2 lemons, juiced
1 T black olive tapenade
5 T olive oil, extra-virgin is preferred
Ground pepper, to taste
Salt, to taste
1 T Italian parsley, minced, fresh

 

Method:

1. Combine tapenade and lemon juice. Slowly whisk in olive oil until everything is well blended.
2. Season with salt and pepper and then add your parsley. Can be used as a dressing
or as a sauce to enhance fish or dried beans.

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Pesto Vinaigrette the Fast
and Easy Way

Preparation time: 5 minutes

2 peeled cloves of garlic
1 ½ T walnuts or pine nuts
Fresh basil leaves, about a ¼ cup, packed tight
6 T olive oil, preferably extra-virgin
3 T vinegar, white-wine

Method:

 

1. Use a food processor
to combine nuts and garlic until they are finely chopped.
2. Add basil leaves to the processor and continue chopping. Turn processor off
and scrape sides to ensure that you have removed all parts of the mixture to
the center of the container.
3. Continue blending as you slowly add the olive oil in a steady stream. Once
all of the olive oil has been added, continue the process with the vinegar.
Whisk dressing and it is ready for use as a salad dressing, sauce or marinade.

Yield: 3/4c. This will give you enough for 4 portions of a sauce and between
6 and 8 portions as a dressing.

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