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Keto Low Sodium Raspberry Balsamic Vinaigrette Dressing
How to Make It
Step 1
Add washed raspberries to a blender or bullet blender. Blend the raspberries for about 30 seconds or until they’re pulverized. Pour the mixture through a strainer or you can also use a cheese or flour sack cloth to strain the juice from the seeds.
Step 2
Discard the raspberry seeds and pulp and return the raspberry juice to your blender. Blend the raspberry juice with all the remaining ingredients (you may want to chop the basil before adding it to the blender). Taste the vinaigrette and add more stevia, basil, or salt to your taste.
Step 3
Store the finished vinaigrette sealed in a jar or container in your refrigerator for up to 1 week. If the dressing separates, you can simply shake or stir it back up before using it. Refer to the recipe introduction for serving suggestions.
Ingredients
- Raspberries – 1 cup, whole pieces
- Extra virgin olive oil – 0.5 cup
- Balsamic vinegar – 2 tbsp
- Lemon juice – 0.5 tbsp
- Liquid stevia – 3 Drop
- Basil – 2 leaf
- Salt – 1 dash
