Vegan Vegetarian Cooking School

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Raspberry Vinaigrette Salad Dressing

Salad with Italian Salad dressing

Taken from Vol. 5 of the Healthy Home Cookin' Cookbook Series.

1/4 cup lemon juice, fresh best (can substitute vinegar, but use only 2 Tbsp)
1/4 cup water, optional
1/2 cup crushed raspberries
1/2 cup olive or vegetable oil
1 tsp Italian Herbs
1/2 tsp Seasoning Salt (or sea salt)
1/2 tsp onion powder

Blend all ingredients until smooth, adjust water to your preference. Shake well before using.  Naturally gluten free.

Serves 16

Ready in: 5 minutes

Nutrition (per serving): 67.1 calories; 6.8g total fat; 0mg cholesterol; 83.4mg sodium; 22.3mg potassium; 1.9g carbs; 0.2g fiber; 1.2g sugar; 0.1g protein.


For more salad dressing and salad recipes check out our Vol. 5 - Breakfast, Brunch, Soup & Salad Cookbook.


Back to Vegetarian & Vegan Recipes

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