Raspberry Balsamic Vinaigrette is my most favorite salad dressing ever! Ohhhh my. It’s just so amazing!!
Happy Fit Friday!
Let’s celebrate with Nichole today cuz she ran the Boston Marathon last weekend!! Whooo-hoo! I love having Miss Nichole from Pure Clean Fitness come hang out with us. It’s awesome to have her visit and inspire our fitness! A Healthy Recipe Raspberry Balsamic Vinaigrette from me+Recovery Tips from Nichole= a healthy, happy, balanced life!
I fell in love with this dressing at one of our local restaurants years ago and it was one of the happiest days of my life the day I was given the actual Raspberry Balsamic Vinaigrette recipe! Really.
You’ll be so happy to have it now too!:)
Raspberry Balsamic Vinaigrette is made with olive oil so it’s healthier than most salad dressings. BUT, the flavor, now that’s what will totally rock your world! Wowzers.
You’ll want to have more salads just to eat this dressing. . . and truthfully I love to dip my whole grain artisan bread in it too. Mmmmmm hmmm.
Raspberry Balsamic Vinaigrette is the perfect excuse to eat more salads!
Nichole’s Recovery Tips. . .
We all know what it is like to be sore, whether it is a good sore or a bad sore we still all know it. Hopefully we all know how great it can also feel to get in that amazing workout where everything just comes together, whether that is for a race or just a great day at the gym. Once we have felt that greatness we want it over and over again. In order to reach that we expect some soreness, but how do we know when it isn’t just simple soreness? How do we know when it is time to take a recovery day? And what do you do with a recovery day? (Eating as much as possible is not the correct answer to that.)
Hope your Fit Friday is amazing!
Much Love and Peace~
Nichole and Ruthie
- 3/4 cup balsamic vinegar
- 1/4 cup dijon mustard
- 1/2 cup sugar
- 2 teaspoons shallots, minced
- 1 cup raspberries, preferably fresh
- 1/4 cup water
- 2 cup extra virgin olive oil
- salt and pepper to taste
- In a small saucepan over medium high heat, add berries and water; bring to boil, reduce to simmer until thickened and sauce-like consistency. (approx 8-10 minutes)
- Strain raspberries through a fine meshed strainer to remove seeds, gently press to release all juices; set aside.
- In a blender add raspberry puree, mustard, sugar, shallots, and vinegar until blended and aerated; approx 2 minutes.
- Slowly drizzle in oil while blending, to form an emulsion.
- Season with salt and pepper to taste.
- Serve with salad.
- (Leftover will keep well fridge for 3-4 weeks)
Amount Per Serving: Calories: 249Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgSodium: 110mgCarbohydrates: 8gFiber: 1gSugar: 7gProtein: 0g