Raspberry Champagne Vinaigrette
I was making dinner recently and one of my besties (and new neighbor) needed to do laundry. Being that I love to feed people, I was ecstatic to make her belly happy. She needed to use some raspberries that were almost bad, some spring mix and some arugula. I was determined to fit everything into the meal so the menu took on the form of a veggie lovers dream…our appetizer was brown butter roasted brussel sprouts and the main dish was spinach basil pasta packed with steamed asparagus, zucchini, squash, arugula and spinach with a pesto sauce and sides of steamed asparagus and mixed greens salad with Raspberry Champagne Vinaigrette. The whole meal took about thirty minutes of actual cooking time and was delicious! I used less olive oil than I call for here (also know that you can use Grapeseed oil if you have it on hand) just to decrease fat and calories. Hey even if they are good fat calories, they still can add to the cellulite situation that creeps up in unison with age brackets. I also added more lemon and thought that the end result was a little to acid heavy, though really it was fine (especially for someone who likes lemon). I ended up throwing a pinch of sugar in as well to help sweeten the raspberries. If you make this in the summer you should not need to add extra sugar as the raspberries will be in season.
Raspberry Champagne Vinaigrette
One pint Raspberries, very ripe
Half cup olive oil
Salt, start with a pinch then add as desired IN VERY SMALL AMOUNTS
Pepper, start with a pinch then add as desired
Pinch Cane Sugar
Juice of one half of lemon
Four Tablespoons champagne vinegar
Mix all ingredients except oil in a small food processor. Slowly add the oil to the food processing as it runs on a medium setting. Taste and adjust as desired.
Serve over mixed green salad and steamed or roasted asparagus.
Eating in Andiland 