Spring and warm weather is in the air. Fruit, spring veggies and salads are making their appearance all over at the dining room tables. I feel like you could use a new dressing recipe. I have a delicious Raspberry Lime Vinaigrette dressing for all your spring salads!
Spring is in the air. I love flowers blooming all around and great temperature outside. Mid seventies is the perfect weather, it’s just beautiful outside. When we go to a walk and a jog, I am just enjoying the great smells all around.
It would be a complete perfection if it wasn’t for all the pollen around. It “snows” pollen in Florida like you wouldn’t believe. Everyone is walking around looking like Rudolph and my car is yellow, when in reality it’s blue. I like to play a little game in the morning as I drive the little man to school, I call it “who has a garage?” Of course, if the color of their car matches mine, they do not (hehe). During pollen season, is the only time that I enjoy rain…lots and lots of rain.
Now, back to the beauty of spring. Fresh, light fruit and veggies at the stores and farmer’s market. Your beautiful fruit filled salads deserve a delicious fruity dressing!
Even thought Ranch Dressing is my all time favorite, I like a vinaigrette on my salads as well. Balsamic is a great one but I am yet to try making it myself. (Yes, I’m sure that I will make it and share it soon enough.) Fruity vinaigrettes are wonderful too, especially in the spring and summer.
Raspberry Lime Vinaigrette
Ingredients
To Cook Raspberries:
- 5 oz fresh raspberries
- 2 Tbsp brown sugar
- 1/2 medium ripe lime - zest and juice
For The Vinaigrette:
- Cooked raspberry mixture from above
- 1/2 cup avocado or olive seed oil
- 1/4 cup red wine vinegar
- 1 Tbsp fresh lime juice
- 1 1/2 Tbsp brown sugar
- salt and pepper
Instructions
- In a small sauce pan, over medium heat, combine raspberries, 2 Tbsp brown sugar, lime juice, and lime zest and mix well. Cover and bring it simmer.Stir, cover back up and lower the heat to medium-low. Cook for about ten minutes, stirring often. Take off heat.
- Let the berry mixture cool for about 15 minutes and add it to the blender.
- Add oil, vinegar, lime juice, sugar, salt and pepper. Whisk vigorously for a few seconds.
- Refrigerate in the air tight container.
Storing Suggestions:
- This vinaigrette should be good for up to 2 weeks when stored in the refrigerator.If you notice that some of the oil separated and solidified in the refrigerator, let it sit on the counter for 30-45 minutes to warm up or take off the lid and pop it in the microwave for just a few seconds. Shake it well before using.
Notes
Nutrition
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More Delicious Recipes:
Homemade Buttermilk Ranch Dressing
Hollandaise Sauce
Ellen says
This made the best salad dressing!
Chef Jonas says
How much does it make?/
LyubaB says
It makes about a cup and a half 🙂
Virginia says
The vinaigrette sounds wonderful! Thanks for the recipe.
lyuba says
Thank you so much, Virginia!
Cathy@LemonTreeDwelling says
Fascinating that it “snows” pollen! The pollen has been outrageous around here so far this spring….my eyes have really been feeling it! But as annoying as that is, I do love spring…especially for the delicious foods like raspberries! This dressing looks amazing!
lyuba says
I think it’s almost over 😉 It’s bad but doesn’t last too long.
Thank you, Cathy!
Julie @ Julie's Eats & Treats says
I never knew there was a “pollen” season! Things I learn 🙂 Love this for all those spring and summer salads!
lyuba says
Haha, oh yes, it’s quite bad 🙂
Thank you so much, Julie!