I’m just going to start by saying that I have been, and always will be a ranch girl. No, not the kind who knows how to wrangle cattle or anything like that, although that would be cool…I’m talking about that creamy white dressing that is good on everything. Only problem is that with our new food journey it’s been difficult to find a recipe that I just LOVE. I still haven’t given up hope, and I promise that as soon as I find it, I WILL share it with you fine folks.

In the meantime, I have been forced out of my ranchy comfort zone, so to speak, and have had to look for other tasty and satisfying dressings for my salads. Because, let’s face it, if you have to eat a salad, it better be amazing.

Now, I’ve never been much of a fruit-in-my-salad type of gal, but as circumstances change, and as I get older, I have found that my tastes have changed as well. And for the better! I can’t believe I missed out on so many delicious foods, simply because it didn’t fit into my “normal” food box. But over the past year, I have been actively involved in a Bible study with an amazing group of women. All moms going through the same daily struggles of baby and toddler life, just trying to do the best we can. It’s been so refreshing to have these women around me to pray for me, to do life along side, and to feed each other. Spiritually and with delicious food. Seriously. Each week we have “snack”, and if I’m being honest, it’s more like a major event. I’m always excited to see what will be brought each week, and when it’s my turn, I put like a weeks worth of thinking into what I want to make and bring, to share with these amazing women, who mean so much to me.

Anyway, it is with these women, that I was introduced to the fruity type salads. If it hadn’t been for my new food journey, I definitely would grab for the ranch every single time a salad was brought. But the store bought stuff is packed with so much *yuck*, that I just can’t bring myself to eat it that often. Instead, one evening, I reached for some raspberry vinaigrette, thinking it would be healthier. Ok, so healthier? Maybe. The ingredient list was significantly shorter than that of the ranch. But there were still plenty of ingredients listed that I’d just rather not eat. So I began my search for how to create my own raspberry vinaigrette. It took several searches and various recipes, to compile my recipe. It’s a 2-step process, in that you need to make your raspberry jelly first, but I can promise that it is well worth the extra effort. Base recipe came from Food.com.

Ready? Here we go!

What you need:

  • Homemade Raspberry Jam – about 1 cup (follow my easy 3 ingredient recipe here)
  • 1/4 cup cold water
  • 2 Tbls red wine vinegar
  • 1/2 cup walnut oil
  • salt to taste

What to do:

Step 1: In a medium bowl, combine the Jam, water, and vinegar together.

Step 2: Slowly mix in walnut oil with a whisk, until well blended. Add water by the Tbls if you want it less thick.

Step 3: Add salt to taste.

**This tastes great right away, but it tastes even better if you let the flavors marry for a few hours in the fridge.

I like to top my leafy green salad with sliced walnuts, organic dried cranberries, and goat cheese. YUM! I’d love to hear your thoughts on this dressing, and what you love to put on your salads!