Raspberry vinaigrette

Ingredients

  • 2 Tablespoons Raspberry Vinegar
  • 2 Tablespoons frozen Raspberry
  • 1/3 Cup Grape Seed Oil
  • ¼ Tablespoon Himalayan Pink Salt

Preparation

  • In a blender or food processor, combine the raspberry vinegar and preserves and puree until smooth
  • Add the oil and salt in a slow stream while mixing.
  • Store in refrigerator for up to 5 days.
 

Products for this recipe

Fine Salt Standing Pouch - Himalayan Salt - 300g

Fine Salt Standing Pouch - Himalayan Salt - 300g

Fine Salt Standing Pouch
Pink Rock Salt with Grinder - Himalayan Salt - 200g

Pink Rock Salt with Grinder - Himalayan Salt - 200g

Rock Salt with Grinder - Himalayan Salt -

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