Summary
If there’s one plant color group that screams antiinflammatory, it’s the one that is rich in purple and red hues like blueberries, cherries, and raspberries. Anthocyanins, the compounds that give these fruits their pretty hues, act like antioxidants in the body, scavenging free radicals, which may reduce inflammation and increase flexibility. When raspberries are in season try to find them fresh. If not, frozen berries are often harvested then frozen immediately, preserving their nutritional value. This dressing is a fun and tasty way to incorporate your daily dose of fruits. Who doesn’t love a salad with pink dressing!
Ingredients
Directions
Add all ingredients to a blender or food processor and blend until creamy.
Taste for additional ingredients of your choice.
Pour over salads, grain bowls or use as a veggie dip.
Chef’s Notes
Substitutions
Instead of raspberries, try blueberries, blackberries, or organic strawberries.
Instead of shallots, use white or yellow onion.
Sugar-free
Use date paste in place of maple syrup.
Nut-free
Substitute sunflower seeds or hemp seeds for walnuts.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
4 servings
83g (5 1/2 tablespoons)
- Amount per serving
- Calories163
- % Daily Value *
- Total Fat 10g13%
- Saturated Fat 0.9g5%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 4mg1%
- Total Carbohydrate 17g7%
- Dietary Fiber 3g11%
- Total Sugars 3g
- Calcium 36mg3%
- Iron 0.6mg4%
- Potassium 169mg4%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
