Submitted by Chris
5 stars
Makes a little more than 2 cups, keep in fridge for up to a week.
1/2 c. white wine vinegar
1/2 c. honey (or sugar)
1-2 cloves garlic
1 tablespoon grated onion
1 tsp. kosher or other coarse salt
About 10 cracks of freshly ground black pepper (about 1/2 tsp or to taste)
1 c. raspberries, blackberries, or strawberries
2/3 c. canola oil
1 1/2 tsp. poppy seeds
1/2 c. honey (or sugar)
1-2 cloves garlic
1 tablespoon grated onion
1 tsp. kosher or other coarse salt
About 10 cracks of freshly ground black pepper (about 1/2 tsp or to taste)
1 c. raspberries, blackberries, or strawberries
2/3 c. canola oil
1 1/2 tsp. poppy seeds
Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender. Blend until smooth and then, with the blender running, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds. Refrigerate for an hour before serving to blend flavors.
I used this dressing on a salad made of a "clean out the fridge" mix of spinach, leftover chicken, mandarin oranges, coconut flakes, pecans, and raspberries.
YUM!
