I love a good salad. For years I’ve been making just about anything into a salad. Instead of a hamburger on a bun, I throw it (and the pickles too!) on a pile of romaine lettuce. I take dinner leftovers – whether it’s beans and grilled veggies or roasted chicken – and stack it on top of mixed greens. Rarely do I follow a salad recipe. I just put the foods I love on some lettuce and chow down.
Salad dressing, though, is a whole different monster. I used to feel good about buying organic dressings and dressings that touted real food ingredients. That all changed when I stumbled across Disease Proof Your Child and Eat to Live. After trying a few of the dressing recipes in those books, I decided I didn’t want to eat the bottled stuff which was mostly preservatives and gums with some seasonings threw in.
So, I started making my own dressings. Not that I hadn’t made them before but now I make them with a commitment to add nutritional value to the salad, not just add some tasty sauce.
I wasn’t going to post this recipe because, well, it’s purplish-blue. And Joe wasn’t sure he wanted to use it on his salads. But, I was at Alta’s for her Memorial Day cookout and she had a bright pink raspberry vinaigrette. It was so good. I decided then and there that I needed to share this recipe with you.
I love that this dressing is packed with anti-oxidant rich blueberries and uses cashews for a healthy fat. And, it’s simple to whip up in my Vita-Mix. Easy peasy.
My favorite way to use this dressing is on salads with fruit and sweeter veggies. I’m not sure I’d drizzle this over mushrooms but try carrots, radishes, berries, red cabbage and cucumbers.
How do you dress your salads?