I STRONGLY DISLIKE making salad. If you spend any time in the kitchen with me, you will learn that. For some reason this task has always irked me. Perhaps it’s because there’s so many components (collect ingredients, wash, spin, tear, chop, toss), or perhaps it’s because my wonderful mother served salad at practically every meal and when I was her kitchen helper it fell to me to make it.
After moving out of my parents’ home, my approach to salad has been minimalist: I would grab a lettuce leaf, run it under water for a moment, and then munch on it (plain) while prepping dinner. However, I do like a good salad, and this method wasn’t satisfying.
So I’ve embraced the luxury of buying the organic, pre-washed, variety spring mixes from Meijer. I value salad and know it’s good for us, and we do eat more salad this way. Plus, instead of spending brownie points to have Eric make salad for me, I can save the points for things like foot massages.
Oddly enough, I don’t half mind dressing a salad, just prepping the leaves. We usually go for an oil/vinegar coat, with some fruit or nut accessories. The other day I pulled some Michigan summer raspberries out of the freezer and blended up this dressing.
Red Raspberry Salad Dressing
This easy red raspberry vinaigrette salad dressing takes just 5 minutes to make!
- 1/2 cup fresh or frozen raspberries
- 1/2 cup olive oil
- 3 Tbsp balsamic vinegar
- 4 Tbsp honey
- Mix all the ingredients in a blender. If you want a thinner dressing, add more vinegar. Test for sweetness; add more honey as needed.