Recipe Directions

With your brave hand, blender or food processer throw it all in (except the lemon) and blend for a minute or two. Try it. If you want more kick, squeeze in the juice of lemon to taste. I use the juice of one whole lemon or lime.
I serve this blended into my “Yeah Right Salad” with another dollup on top garnished with 4 banana wheels. It’s so prrty a dish, your husband won’t mind it’s pink and your kids will think “sherbert” instead of “vegetables”—win-win.
Optional: - If you tend to like a really strong vinegar taste on your buds, double up on the acv. - I imagine you can substitute the safflower oil- but stick to an equally mild oil or you’ll probably taste it over the humble raspberry.

FlyingPen's Thoughts

In a mild summer flavor, this yields an mmm-aah dressing for a hungry one or a normal two in a flash. I like things simple, so this serves it up easy and with flexibility to make it your own. Lemon compliments the raspberry for a more wild, vivid taste.

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this recipe is soo good! i had it tonight - spinnach salad with sunflower seeds & pine nuts, and of course doused in dressing! even my non-raw dad loved it :)

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Sorry, didn't read the whole thing, I'll be using coconut oil....

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Would you use raw olive or coconut oil instead of the safflower?

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ooh perfect raspberry season is here!

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