Raspberry Mint Vinaigrette

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Once upon a time, I used to buy salad dressing in stores. But a few years ago, I realized how easy it is to make a vinaigrette at home. The greatest part of it for me is that I’m not committed to a single salad dressing until I finish the bottle. One night I’ll use a balsamic vinegar base and the next night I can go Asian with a rice wine vinegar base.  There are also some health benefits to making your own vinaigrette. (I’m not judging you for your store-bought salad dressing, promise. Even as I’m extolling the virtues of making my own, I still have a bottle of one of my faves – Trader Joe’s Sweet Onion & Bacon Vinaigrette – in the fridge. And don’t even get me started on their Champagne Vinaigrette – yummmmm! I’m just pointing out another good reason to try making your own!) Salad dressings are notorious for having significant amounts of salt and sugar. When you make your own, you control those levels! And obviously, you’re not adding any preservatives or anything to make it shelf stable. Since I’ve been playing around with making my own dressings, I’ve learned (or maybe just confirmed) one thing. I love vinegar! Standard vinaigrette recipes call for 3-4 parts oil to one part vinegar – I generally use less oil for each part vinegar. I hope you enjoy it my way! We used this raspberry mint vinaigrette tonight over a shaved vegetable salad, and it was delicious!

Raspberry Mint Vinaigrette

Ingredients: 
  • 1/2 cup raspberries
  • 3 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1/2 tsp honey
  • 5 large mint leaves, chopped
  • 3 turns fresh ground black pepper
Instructions: 
  1. Puree the raspberries.
  2. Whisk together the pureed berries with the rest of the ingredients. {It’s that easy.}
Makes ~3/4 cup of dressing

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Simple Green Crema

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In mental preparation for a dinner of Baked Jerk Chicken Wings, I knew I needed a cooling contrast to those fiery-hot wings. I mentally tossed around a few ideas while perusing Pinterest. When I came across this blog and recipe while Pinteresting, I knew I found the perfect accompaniment! It was, and since we’ve been using the crema for all sorts of different dishes. It is incredibly versatile. Not only have we topped the chicken wings with it, but also a nice spice-rubbed steak. It works well as a sauce spread inside of a wrap with just about any protein and vegetable (our easy, go-to weeknight dinner). Try it as a dip for crudites, spread on a cracker, or as an alternative to your boring ketchup next time you have potatoes wedges. The possibilities are endless 😉

Simple Green Crema

(Adapted from this recipe at Turning Clock Back)
Ingredients: 
  • 1 ripe avocado
  • 1/4 cup Mexican table cream*
  • 1/2 cup fresh cilantro, roughly chopped
  • Juice of 1/2 lime
  • Pinch of salt & pepper
*Many standard grocery store chains carry crema or Mexican table cream these days – usually in the cheese section or by the sour cream. If not, it can be found in a Mexican grocery, or substituted with sour cream.
Instructions: 
  1. Wait for it, this is super complex.
  2. Combine all the ingredients in a food processor. Blend.
  3. Chill before serving.