This is a great alternative to bottled raspberry salad dressing. Quick and easy to make, you can store any leftovers in your fridge for up to two days.

Red raspberry salad dressing fresh from the vine

Ingredients:

½ cup (125 mL) fresh raspberries, rinsed well under cold water, drained

1 tsp (5 mL) honey or sweetener of your choice

2 tbsp (30 mL) balsamic vinegar

2 tbsp (30 mL) 100% pure pomegranate juice

1 tbsp (15 mL) canola oil

2 tsp (10 mL) Dijon mustard

Method:

1) Whirl everything in a blender or use a hand held immersion blender to whirl the ingredients together.

2) Serve over baby spinach, romaine or baby greens. Feel free to add extra raspberries when serving.

Makes 10 tbsp

Each serving contains = 1 tbsp

One serving contains: 25 Calories, 1.6 g Total fat, 0 g Sat Fat, 0 g Trans Fat, 51 mg Sodium, 2.5 g Carbs, 0 g Fiber, 2 g Sugars, 0 g Protein

Courtesy Mairlyn Smith, http://mairlynsmith.com