Raspberry Salad Dressing
Spring is upon us! Enjoy this low-fat dressing on your farmers market greens.
Makes about 1 cup (8 servings)
2 cups fresh or frozen raspberries
2 teaspoons Dijon mustard or grain mustard
1 to 2 tablespoons balsamic vinegar
1 tablespoon finely chopped fresh herbs, such as thyme or rosemary (optional)
1 to 2 teaspoons maple syrup, or to taste
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Purée raspberries in a food processor or blender. Remove and place in a bowl. Whisk in mustard, vinegar, herbs (if using), maple syrup, salt, and black pepper. Start with 1 tablespoon vinegar and add more after tasting. Adjust flavor with maple syrup, salt, and black pepper.
Stored in a covered container in the refrigerator, leftover Raspberry Salad Dressing will keep for up to 3 days.
Per serving: Calories: 22; Fat: 0.3 g; Saturated Fat: 0 g; Calories from Fat: 11.8%; Cholesterol: 0 mg; Protein: 0.5 g; Carbohydrates: 4.7 g; Sugar: 2.2 g; Fiber: 2.1 g; Sodium: 179 mg; Calcium: 10 mg; Iron: 0.3 mg; Vitamin C: 8.2 mg; Beta Carotene: 10 mcg; Vitamin E: 0.3 mg
Source: The Survivor’s Handbook: Eating Right for Cancer Survival, by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.