And now for our next installment of {foodie} friday:
I have a hard time getting myself to make a salad.
I really enjoy a good salad, and my sister-in-laws on my both side are always bringing these delicious varieties to Sunday dinner, but whenever i try and make one it's like a bag of mixed greens and some hidden valley ranch.
So I finally bit the bullet and tried something fancy.
My mom had a raspberry vinaigrette recipe that i adapted
1. because i forgot to buy raspberries and we have blackberries in our backyard
and
2. because my moms recipe was incredibly sweet (mine's still sweet, I just cut the sugar way back)
Ingredients
- 1/2 cup rice vinegar
- 2/3 cup of white sugar (to taste)
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 cup olive oil
- 1/2 cup canola oil
- 1-1/2 teaspoons poppy seeds
- 1 fist-full of fresh blackberries
Directions
--In a blender combine vinegar, sugar, mustard, berries, & salt mix until combined. With the blender running, add the oils through the hole in the top. Blend until well mixed. Add poppy seeds and pulse just until mixed.
If too thick, mix in water a little bit at a time. Dressing will keep in the refrigerator for several weeks.
If too thick, mix in water a little bit at a time. Dressing will keep in the refrigerator for several weeks.
*I served with half spinach, half romaine lettuce, fresh strawberries, candied slivered almonds, and mandarin oranges (thought of them after i snapped the picture). So fresh and delicious!
Enjoy!
