Raspberry Vinaigrette

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One thing I love about summer is the availability of fresh fruit.  There’s just nothing like a bowl full of fresh picked berries on a summer day!  I’ve been going to the farmer’s market religiously every Tuesday since they opened this season, and sometimes, the berries barely make it home.

These raspberries, however, DID, but not for long!  I’ve been on a homemade dressing kick lately… and this one may be my favorite.  I started with a recipe from Wellness Mama, and adapted it to be Whole30 approved.  Most of these dressings require a sweetener like honey, and that’s a no-no on Whole30, so I got creative, and it was a delicious creation!

This salad is mixed greens, 1/2 avocado, 1 chicken breast, a handful of almonds, and a handful of blueberries, and topped with this amazing dressing.  Go make some!

  • 1/4 cup white vinegar
  • 1/4 cup olive oil
  • 1/4-1/2  cup fresh or frozen raspberries
  • 1/3 spear of pineapple or a bit of pineapple juice for sweetness

Put all of the ingredients in a blender or food processor and mix until smooth!  You can store it in the fridge for up to 4 days.

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