Makes about 1 cups (8 servings)
2 cups fresh or frozen raspberries
2 teaspoons Dijon mustard or grain mustard
1 - 2 tablespoon balsamic vinegar
1 tablespoon finely chopped fresh herbs, such as thyme or rosemary (optional)
1 - 2 teaspoon maple syrup, or to taste
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Purée raspberries in a food processor or blender. Remove and place in a bowl. Whisk in mustard, vinegar, herbs (if using), maple syrup, salt, and black pepper. Start with 1 tablespoon vinegar and add more after tasting. Adjust flavor with maple syrup, salt, and black pepper.
Stored in a covered container in the refrigerator, leftover Raspberry Salad Dressing will keep for up to 3 days.
Per serving
• Calories: 22
• Fat: 0.3 g
• Saturated Fat: 0 g
• Calories from Fat: 11.8%
• Cholesterol: 0 mg
• Protein: 0.5 g
• Carbohydrates: 4.7 g
• Sugar: 2.2 g
• Fiber: 2.1 g
• Sodium: 179 mg
• Calcium: 10 mg
• Iron: 0.3 mg
• Vitamin C: 8.2 mg
• Beta Carotene: 10 mcg
• Vitamin E: 0.3 mg
Source: The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.