Fresh Raspberry and Basil Salad Dressing

Just a quick post today of the salad dressing I made today.  Very good; quite a bit like the strawberry dressing I make.  I like the way the basil and raspberry work together. A nice creamy dressing for summer salads.

Fresh Raspberry and Basil Salad Dressing

  • 6 o.z. fresh raspberry
  • 1/2 cup mayonnaise
  • 1/4 cup rice vinegar
  • 1/4 cup sugar
  • 1 Tbs fresh basil
  • 1/4 tsp salt
  • 1/4 tsp pepper

In blender combine all ingredients.  I just washed the basil leaves and let the blender do the work.  Adjust the salt and pepper as desired.  Strain through a sieve to remove raspberry seeds.

Enjoy ~ Kimberly

Chunky Tomato Basil Salad Dressing

I wanted to make a nice salad with our lasagna so I decided to go with a vinegar based dressing and fresh tomatoes.  Not exactly a vinaigrette but a nice tangy herb dressing none-the-less.  Traditionally vinaigrettes have about 3 to 1 ratio of oil to vinegar and I just don’t see the need to add that much oil to salad dressing.  My love of cheese takes care of any fat I may be missing out on so I like to get my flavor from the herbs and vinegar!  My sister bought me a tasty apple balsamic vinegar for Christmas;  substitute a favorite vinegar if you have one or I am sure a simple rice or red wine vinegar would be tasty too.

Chunky Tomato Basil Salad Dressing

  • 1/2 cup diced or wedged tomato
  • 1 tsp fresh basil
  • 2 Tbs sugar
  • 2 Tbs apple balsamic vinegar
  • 1 Tbs olive oil
  • salt and pepper to taste
  • 1 head romaine lettuce
  • 2 o.z. fresh mozzarella

Cut tomatoes as desired and add basil, sugar, vinegar, and olive oil.  Stir until blended; season with salt and pepper to taste.

Toss with torn lettuce and sprinkle with fresh mozzarella.

Enjoy ~ Kimberly

Caesar Salad Dressing

This is one of my favorite salad dressings.  I sometimes just use balsamic vinegar or I make an awesome creamy strawberry dressing when the berries are ripe.  Today though I left Charles to fend for himself so making use of the romaine lettuce and the one egg I’d left him he went about making a salad.

Caesar Salad Dressing

  • 1 egg
  • 5 anchovy fillets
  • 1 Tbs lime juice
  • 1 Tbs rice wine vinegar
  • dash Worcestershire sauce
  • 1/3 cup extra virgin olive oil
  • 1/2 cup parmesan
  • salt and pepper

Start by coddling one egg. In small sauce pan bring 1 quart water to boil over medium high heat (you will need enough water to cover the egg you’ll be adding next).  Once gently boiling add egg and cook for one minute.  Remove egg from pan and dip in bowl of cool water for an additional minute.

Meanwhile begin assembling dressing.  Mince anchovies.  In medium bowl combine anchovies, lime juice, vinegar, and Worcestershire.   Add coddled egg to anchovy mixture whisking until smooth.  Slowly drizzle in olive oil while continuing to whisk.  Add parmesan cheese and season with salt and pepper to taste.  Serve tossed with romaine lettuce, additional parmesan, some hardboiled eggs and homemade croutons if desired.

Enjoy ~ Kimberly