In previous posts I talked about how I wanted to try to cook and make more things from scratch. Buying things straight from the grocery store is a wonderful convenience, and it is a convenience that I have indulged in and will continue to indulge in. But every now and then I want to control the ingredients that go into my food. Unless you buy foods that are all natural or organic you often put things into your body that you don't really need, things like high fructose corn syrup or all of those ingredients that you can't pronounce. I've realized that many of the things I buy are easier to make from scratch, and in some cases it's also cheaper. So far I've been successful with making my own croutons and I've had one success with making my own lentil vegetable soup. Tonight I tried to make my own raspberry vinaigrette for a spinach salad. I have to say that it was a success.
Ingredients:
3/4 cup (1/2 pint container) fresh raspberries
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
2 tablespoons honey
pinch of salt
pinch of pepper
3-4 tablespoons olive oil
Directions:
Put the raspberries, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a blender, food, processor, or mini-chopper and puree. Stream in olive oil and continue pureeing until smooth. If you don't have the equipment to puree the vinaigrette, put the raspberries in a bowl and mash with a fork, then whisk in the other ingredients. Adjust the seasonings as you see fit. I prefer my dressing on the sweet side, so I added more honey. If you prefer tangy dressing, cut back on the honey.
I put the vinaigrette on a spinach salad with toasted walnuts and goat cheese. It was delicious.
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