We love fresh green salads at Our Southern Odyssey. So, that means we are always trying new idea for a vinaigrette. Valancie is just great at creating vinaigrettes. As you will see when you try her Raspberry Vinaigrette. It is absolutely delicious. The vinaigrette has just the right amount of tang and sweetness. We like it over a bed of fresh greens or for a complete meal we add chicken strips to the salad. The vinaigrette adds so much favor to the salad I wish we could have it more often. But, we usually just serve the Raspberry Vinaigrette on special occasions or when entertaining.
The flavor of the Raspberry Vinaigrette is a little fruity with a little bit of a peppery taste from the extra virgin olive oil. The fresh organic mint that is added to the Raspberry Vinaigrette only slightly shows up in the flavor. However, it really adds a fresh cool flavor to the vinaigrette. Because the recipe calls for so much fruit, to balance the sweetness, we added 100% ginger juice to the vinaigrette to add just the right amount of heat.
When choosing the fruit to use, fresh or frozen will both be acceptable. Just make sure that they are organic. I prefer to use frozen organic fruit for the reason that I usually always have them in the freezer and I do not have to wait until the fruit is in season. Fruit has a natural sweetness; therefore, we do not add any additional sweetener to the vinaigrette. The combination of the raspberries, peaches, mangos and pineapples really elevate our Raspberry Vinaigrette.
We did not go over board with the seasoning. Sometimes staying with the classics is all you need. We use Himalayan pink salt and Tellicherry black pepper. The only herb that we used was mint leaves. In a basic vinaigrette salt and pepper are always used, everything else is an add-on that personalizes the vinaigrette. We do; however, use ginger juice for the heat. Which adds balance to the sweetness of the fruit.
The base of a vinaigrette is made of an acid and oily substance. These two substances form an unstable combination. We chose for the acid, lemon juice as well as apple cider vinegar with the mother. Apple cider vinegar is milder than other vinegars and it is golden in color. We use apple cider vinegar in many recipes and are very pleased with its flavor. The lemon juice as well as the vinegar add a sour taste to the vinaigrette.
What we are about to tell, is the most important piece of information you need to know to make not only our Raspberry Vinaigrette but any vinaigrette. Choose the extra virgin olive oil with care. Not all extra virgin olive oils are created equal. There are many things that can change the taste of extra virgin olive oil. The soil as well as any chemicals that were used on the tree as the olives were growing can change the taste of the olive oil. Also, the way the olives were harvested to how long the olive oil is on a shelf can have an impact on the taste. Extra virgin olive oil when grown, harvested and packaged correctly is extremely delicious. We purchase organic extra virgin olive oil that is grown in California. Choose an extra virgin olive oil that either has a peppery flavor or a fruity flavor when making the Raspberry Vinaigrette. We use Apollo Mistral Olive Oil for its light flavor. Remember that it does not matter how much fruit is added the main ingredient is extra virgin olive oil. Therefore, make sure to pick a good quality oil that has a delicious taste. Here is a good rule of thumb, if you cannot take a spoon full of extra virgin olive oil and eat it. Then do not add it to your vinaigrette.
Instructions:
We use all organic ingredients when making this recipe. Take and wash and dry the fresh mint leaves and add them to the food processor. Next add fresh or frozen raspberries, peaches, mangos and pineapples to the food processor. If the fruit is fresh wash and peel the fruit before adding them to the food processor. Measure out an add the Himalayan pink salt and black pepper. Now it is time for the liquid ingredients. Add the lemon juice, apple cider vinegar, and ginger juice to the food processor. For the final ingredient add the extra virgin olive oil to the food processor. Place the lid on the food processor and pulse the ingredients until you achieve a smooth consistency. Refer to the step-by-step guide for a visual on any of the steps to make the Raspberry Vinaigrette. Note that the food processor may have to be stopped at different times so that the ingredients can be mixed with a spoon and raked off the sides of the food processor. We want all the ingredients to be mixed well.
Pour the Raspberry Vinaigrette into a glass jar and refrigerate for a couple of hours or overnight to allow all the flavors to fuse together. The vinaigrette can be stored in the refrigerator for two to three days. The Raspberry Vinaigrette may thicken in the refrigerator because of the fruit. If this happens more olive oil can be added to the portion that is to be used or a portion of the vinaigrette can be set out on the counter for about 5 minutes and then poured on the salad.
The Raspberry Vinaigrette can be served over a bed of mixed greens with fresh slices of fruit. Organic spinach, arugula and butter lettuce are good options when it comes to lettuce. Other vegetables that can be added are fresh slices of organic carrots. Organic fresh slices of strawberries and red grapes are excellent fruit choices. If a protein is required Baked Chicken Tenders are a great topping to add to the salad. We have a Baked Chicken Tender recipe provided on our site.
This is a refreshing vinaigrette to eat on hot summer days. We hope that you enjoy the Raspberry Vinaigrette recipe. If you have any questions send us an email or use the comment section provided below.
Refreshing Raspberry Vinaigrette with Ginger
August 29, 2018
Our Refreshing Raspberry Vinaigrette is so delicious over a bed of mixed greens with slices of fruit. This vinaigrette makes a great presentation when entertaining on special occasions. This recipe makes about 2 7/8 cups of vinaigrette.
Persons
10
Notes
What you will need:
Measuring Spoons,
Measuring Cups,
Food Processor,
Glass Canning Jar with lid and band
Ingredients
- 1/4 Cup Organic Washed Raspberries - Fresh or Frozen
- 1/2 Cup Organic Peeled Mangos - Fresh or Frozen
- 1/2 Cup Organic Peeled Peaches - Fresh or Frozen
- 1/2 Cup Organic Peeled Pineapples - Fresh or Frozen
- 2 Tablespoons Squeezed Organic Lemon Juice
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Organic 100% Ginger Juice
- 3/4 Cup Organic Extra Virgin Olive Oil - we use Apollo
- 1/8 teaspoon Himalayan Pink Salt
- 1/8 teaspoon Organic Tellicherry Black Pepper
- 5 Sprigs of Organic Mint Leaves - washed and dried to remove the water
Instructions
- Wash the mint leaves and dry
- Put the dry mint leaves in the food processor
- Wash all the organic fruit and let dry - It using fresh
- Peel the Mango, peaches and pineapple
- Add the fruit to the food processor
- Add the lemon juice, apple cider vinegar and ginger juice to the fruit in the food processor.
- Pour the extra virgin olive oil over all the fruit in the processor
- Add the salt and pepper to the processor
- Pulse until you have a smooth consistency
- Pour the vinaigrette into a glass jar, seal and refrigerate for a couple hours or overnight to allow all the flavors to fuse together
- The vinaigrette can be stored in refrigerator for 2 to 3 days.
© 2024 This recipe is provided by Our Southern Odyssey
