Almond Raspberry Vinaigrette Food

RASPBERRY VINAIGRETTE

Steps:

• Add all ingredients to a food processor and blend for 30 seconds.

ROMAINE SALAD WITH CHOICE OF RASPBERRY VINAIGRETTE OR CREAMY ITALIAN DRESSING

Steps:

• For the raspberry vinaigrette:
• Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the shallot, black pepper, salt, mustard, and thyme. Then leaving the blender running, add the olive oil in a slow thin stream.
• Wash and dry the blender to have it ready to prepare the other dressing.
• For the creamy Italian dressing:
• Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the garlic, black pepper, salt, red pepper, and Parmesan. Then leaving the blender running, add the olive oil in a slow thin stream.
• For the salad, toss the lettuce, red onion, sweet onion, tomatoes, Parmesan, and parsley together in a large bowl. Top with croutons, and serve the dressings on the side.

ALMOND RASPBERRY VINAIGRETTE

Steps:

• *NOTE: I used a combination of 1/4 cup almond oil and 1/4 cup canola oil (or any neutral oil of your prefernce.) Can also substitute almond meal for the whole almonds. Watch {{carefully}} while toasting and avoid burning!
• Combine all ingredients in small, non-reactive bowl.
• Using a hand held immersion blender, blend until smooth. Best prepared 1 hour in advance to allow ingredients to marinate.