Tag Archives: vinaigrette

Homemade Raspberry Vinaigrette Salad Dressing

Homemade Raspberry Vinaigrette Dressing

Homemade Raspberry Vinaigrette Dressing

Since moving to Australia, I have been missing my favorite salad dressing, so I found a recipe online, which I modified to my taste, and this is the result.  It’s very nice to have this tasty treat that reminds me of summertime salads I enjoyed back home.  Give it a try!

Ingredients
¾ cup olive oil
¼ cup apple cider vinegar
1 tsp salt
1 tsp dried basil or fresh basil, sliced thinly
½ cup fresh raspberries
¼ cup water
2 tablespoons stevia or sugar

Instructions
Press the raspberries through a wire strainer.  Discard the seeds left in the strainer.  Place the raspberry juice and rest of the listed ingredients in a bowl and whisk until smooth.

Homemade Raspberry Vinaigrette Salad Dressing

Homemade Raspberry Vinaigrette Salad Dressing

Ingredients

¾ cup olive oil

¼ cup apple cider vinegar

1 tsp salt

1 tsp dried basil or fresh basil, sliced thinly

½ cup fresh raspberries

¼ cup water

2 tablespoons stevia or sugar

Instructions

Press the raspberries through a wire strainer. Discard the seeds left in the strainer. Place the raspberry juice and rest of the listed ingredients in a bowl and whisk until smooth.

https://cookingwith.sharonspringfield.com/blog/homemade-raspberry-vinaigrette-salad-dressing/

Grilled Shrimp Salad with Tomato Vinaigrette

4 (1-inch-thick) slices day-old French bread or other firm white bread, cut into 1-inch cubes
1 large tomato, cut into 1-inch-thick slices (about 12 ounces)
4 teaspoons olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
3 tablespoons coarsely chopped fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon canned chipotle chile in adobo sauce
1 tablespoon water
2 teaspoons ground coriander
1 garlic clove, chopped
48 large shrimp, peeled and deveined (about 2 pounds)

Cooking spray

9-1/2 cups torn romaine lettuce
3/4 cup cubed peeled avocado
1/2 cup sliced red onion

Preheat oven to 350 degrees.
Place bread cubes in a single layer on a baking sheet. Bake at 350 degrees for 12 minutes or until toasted. Set aside.
Brush tomato slices with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place to-mato slices on a foil-lined baking sheet. Broil 10 minutes on each side or until tomato slices are blackened. Combine 3 teaspoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, tomato slices, parsley, and next 5 ingredients (parsley through garlic) in a food processor, and process until blended. Divide vinaigrette in half. Set aside.
Thread shrimp onto 6 (12-inch) skewers, and brush with half of vinaigrette. Prepare grill. Place kebabs on grill rack coated with cooking spray, and grill 4 minutes on each side or until shrimp are done. Remove shrimp from skewers. Combine remaining half of vinaigrette, toasted bread cubes, shrimp, lettuce, avocado, and sliced onion in a large bowl; toss gently to coat.

6 servings (serving size: 2-1/2 cups)