Raspberry Salad Dressing Recipe, Like It’s The 90’s
Pantry Recipe
Raspberry Salad Dressing Recipe, Like It’s The 90’s
This is a take on classic raspberry dressing, hello 1990’s. It’s delicious when paired with seasonal veggies and fruits like tomatoes, cucumbers, and peaches; fresh herbs like mint or basil; and tender greens like butterhead lettuce. Serve the dressing mixed in or on the side like I do.
Garnish your salad with fresh lime wedges for squeezing over the salad. Top with cheeses like feta or cotija. Add crunch with nuts or seeds like pepitas. Always remember to season your salad with salt and pepper. It makes it taste so much better!
xo Chef Carla
PS: Come say hello on Substack
Raspberry Salad Dressing Recipe
Makes about 1 1/4 cup
Dressing Ingredients:
1 bag tadinteas Organic Hibiscus Tea
1 bag tadinteas Organic Ginger Root Tea
1/4 cup boiling water
2 Tbsp. olive oil
1/4 cup orange juice
1/2 cup frozen raspberries
2 Tbsp. fresh lime juice (about 2 limes juiced)
2 Tbsp. apple cider vinegar (balsamic also works)
1 tsp. Dijon mustard
1/16 tsp. sea salt
2–3 cranks of freshly ground pepper
Raspberry Salad Dressing Recipe
Brew the tea bags in 1/4 cup of boiling water and steep for five minutes. Remove the tea bags and let the tea cool to room temperature.
Blend all the ingredients, including the tea, in a blender for 30 to 60 seconds until smooth and combined. Store leftovers in the fridge for up to one week.
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This is a take on classic raspberry dressing, hello 1990’s. It’s delicious when paired with seasonal veggies and fruits like tomatoes, cucumbers, and peaches; fresh herbs like mint or basil; and tender greens like butterhead lettuce. Serve the dressing mixed in or on the side like I do. Garnish your salad with fresh lime wedges for squeezing over the salad. Top with cheeses like feta or cotija. Add crunch with nuts or seeds like pepitas. Always remember to season your salad with salt and pepper. It makes it taste so much better!