Raspberry Balsamic Dressing Recipes

Steps:

• Add Dijon mustard, raspberries, lemon juice, red wine vinegar, balsamic vinegar, and olive oil into a mason jar and secure lid tightly.
• Shake vigorously until ingredients are mixed thoroughly.
• Store dressing in the fridge and use within 1-2 weeks. You may need to shake up the ingredients again before each use.
• Enjoy!

Steps:

• With a fork, whisk together the vinegar, jam, and pepper.
• Slowly add the olive oil while whisking.

Steps:

• combine all ingredients in a clean jar and shake.
• refrigerat for several hours and use on salads or over fresh fruit (blackberries, strawberries etc).

Steps:

• Line a small baking sheet with parchment or wax paper. Spray with cooking spray and set aside.
• In a small bowl, carefully toss the raspberries and vinegar together. Let the mixture stand for 15 minutes.
• Heat a 10-inch nonstick skillet over medium heat. Add the sugar and cook, stirring occasionally, until the sugar melts, about 5 minutes. Pour the sugar onto the prepared baking sheet and allow to cool, 5 to 10 minutes (the sugar will be hot). When cool enough to handle, crumble into small pieces.
• In another small bowl, mix together the mascarpone cheese, sour cream, and honey until smooth.
• Spoon the raspberry mixture into 4 (8-ounce) glasses. Dollop the mascarpone mixture on top. Sprinkle with the crumbled sugar and serve.

Steps:

• Combine oil, raspberry balsamic vinegar, balsamic vinegar, brown sugar, mustard, and garlic in a sealable jar. Seal the jar and shake vigorously until dressing is well-combined. Refrigerate until flavors combine, at least 1 hour.

Steps:

• For the salad: Place the salad greens in a large bowl. Mix in the cranberries, walnuts, mandarin oranges, grape tomatoes and feta.
• For the vinaigrette: Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.
• Toss the salad with the vinaigrette before serving.

Steps:

• Mix raspberries and sugar together in a bowl; set aside until mixture is juicy, about 10 minutes. Mash berries using a fork until liquefied. Pour berry mixture into a jar with a lid; add balsamic vinegar, olive oil, honey, and salt. Cover jar with lid and shake until dressing is mixed well. Store in refrigerator.

Steps:

• In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.

Steps:

• Whisk olive oil, balsamic vinegar, sesame oil, raspberry preserves, salt, onion powder, black pepper, cayenne pepper, and dry mustard in a bowl until thick and smooth.
• Cover bowl with plastic wrap; refrigerate at least 1 hour.

Steps:

• Combine all ingredients in a blender or food processor until well mixed. Adjust sweetener and seasonings to taste.

Steps:

• To Roast the Beets: Adjust the oven rack to the center position and preheat the oven to 400°F Rub the beets with the olive oil and wrap them together in a large piece of aluminum foil. Put the beets in a small roasting pan or baking dish and roast them for 50 minutes to an hour, until they are tender when a knife is inserted in the center.
• Remove the foil packet from the pan and let the beets cool on the foil before unwrapping. Using your fingers, peel the beets over the foil. The skins should slip off easily; if not, use a paring knife. Cut the beets into 1/4-inch matchstick slices and reserve.
• To make the Vinaigrette: Put the olive oil, balsamic vinegar, red wine vinegar, onion, jam, mustard, and sugar in the container of a blender or food processor. Process until well blended and emulsified. (You should have 1 cup.) Season to taste with salt and pepper.
• To Assemble the salad: In a large salad bowl, toss the greens, beets, and walnuts with half of the dressing. Season to taste with pepper. Top each serving with some of the cheese. Pass the remaining dressing at the table.

Steps:

• Measure the dressing ingredients in a wide-mouth pint jar.
• Process with an immersion blender, which will emulsify (incorporate and thicken) the dressing all at once!