- 1/2 cup oil oil
- 2 tbl honey
- 3 tbl balsamic vinegar (you can use red wine too)
- 1 tsp fresh lemon juice
- about a 1/2 cup of fresh raspberries
- salt and pepper to taste
sundays are usually the day i plan my meals for the week, or at least get an idea of what i have and what i can make. i will admit, i keep my shelves stocked, i always have meat in the freezer, pasta falling out of my cabinets and way too many veggies that seem to take over my fridge. this weekend, while my kids napped and i had a quiet house, i decided to nap instead:-) so i spent today doing what i usually do on sunday. i made the kids a pot of sauce, i took stock of what i had and looked at some recipes.
tonight i decided to go light, broiled wild salmon over salad with a raspberry vinaigrette, it was good, hit the spot 
for the salmon all i did was sprinkle some olive oil in a pan then laid the salmon over it. i have a great white balsamic glaze that i used over it with some salt, pepper, and lemon. broiled for about 8 minutes and laid over greens (arugula, spinach, mesculin, and fennel). i then took some of my vinaigrette and spooned over salad and fish.
i don’t usually make my own dressing but for some reason i had a ton of raspberries sitting in my fridge about to go bad. this is a good one, very refreshing.
- combine all of your ingredients and blend.
check seasoning to make sure all is right, sometimes it needs to be sweeter, or you might need more salt or perhaps a dash more of vinegar.
this recipe makes about 1 cup of dressing. you can store it in the fridge where it will stay good for 4-5 days. when you re-use, give it a good shake or mix.
