After the stress of moving I've needed to clean out my diet. Less hard cider, more salads. The stress of this move helped me put on five pounds, and I don't want my salads to be the same old boring salads. I've always found that when I make my own dressing they taste so much better. I had been craving a Jalapeño Raspberry Vinaigrette and I couldn't find a primal/paleo recipe anywhere so I made one up myself. It was so good I had to share it with you. If you like a sweet/spicey combo this one is for you. You should know, this recipe does not store long in the fridge. Make small batches!
- 1/2 cup raspberries
- 1 tbsp honey
- 1/4 of 1 jalapeño (or 1/2 if you want it really spicy)
- 1 garlic clove
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
- 1/4 tsp salt
- In a blender mix raspberries, your bit of jalapeño, and your garlic clove. Pulse until they are well blended.
- Add in oil, honey, vinegar and salt. Blend again until you've reached your desired constancy.
- Chill in the fridge for an hour or two to let the flavors blend, best if used within 24/48 hours.
- If you need it to last in the refrigerator for more than two days, add a tsp of organic lime juice.
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