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Myra's Kitchen Legacy

Globally-inspired recipes from Myra's Dionysus Restaurant

Raspberry Poppyseed Salad Dressing

· Claire @ Myra's Kitchen Legacy

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A refreshing salad dressing with fresh raspberries, mustard, honey and raspberry jam!

Once upon a time, my husband and I were vacationing in Michigan and camping outside of Traverse City when we happened on a really nice little restaurant. They had a wonderful raspberry salad dressing. I took some back to Cincinnati with me in our cooler and gave it to Myra. She was inspired and came up with this recipe. It has a lot of ingredients (it’s Myra!) and I don’t bother to add the raspberry liquor she used to add (who has that on hand???). I think it’s good without it. At the restaurant they served this dressing with the Rainbow Salad. I think it’s also great with half an avocado or some arugula.

You can use any kind of onion you like. I usually use a red onion. I happened to have some spring onions in my garden, so I used those this time. This is what they look like.

This recipe makes quite a bit of dressing, but it keeps forever in the refrigerator. Be sure to shake it up before you dress your salad.

Raspberry Poppyseed Salad Dressing

A refreshing salad dressing with fresh raspberries, mustard, honey and raspberry jam!
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Prep Time 30 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 3 cups

Equipment

  • 1 2 cup measuring cup
  • 1 set measuring spoons
  • 1 food processor or blender
  • 1 or 2 jars to store salad dressing
  • 1 sharp knife and cutting board

Ingredients
  

  • 1 1/2 teas onion I like red onion or a shallot
  • 1/2 cup fresh or frozen raspberries
  • 1/2 teas salt
  • 1/2 teas black pepper
  • 1 1/12 teas poppy seeds
  • 1 1/2 teas lemon juice
  • 1 TBLS balsamic vinegar
  • 1 TBLS raspberry liquor (if you like)
  • 1 1/2 teas Dijon mustard such as Grey Poupon
  • 1 TBLS honey
  • 1/4 cup raspberry jam
  • 1/4 cup raspberry vinegar
  • 1/2 cup white wine (you can use white grape juice)
  • 1 1/2 cups light olive oil, or other vegetable oil or half olive and half vegetable oil

Instructions
 

  • In a food processor or blender, chop the onion very fine.
  • Add the raspberries through raspberry jam, 10 ingredients, and process till well blended.
  • Scrape down the sides. While the processor is running, add the raspberry vinegar, wine, and oil , process for 30 seconds. Pour into a jar and refrigerate until use.