Lemon Raspberry Salad Dressing

Drizzled on top of spinach and avocado, this dressing’s pinkish-red color creates a visual delight, while the flavors create an appetizing harmony for the palette. Sprinkle bits of green onion and hard-boiled egg slices for additional flavor, spice, and bulk. Make this meal a celebration of your new lifestyle and serve it on the most beautiful plate you own! Raspberries are not only beautiful and delicious they are a super food. 

One cup of raspberries contains one third of the recommended daily dose of fiber. They are also high in anthocyanins, which have been shown to protect the body against heart disease and dementia. Raspberries are good for body, mind and spirit.

~ Chef Linda Lloyd, Cambiati Guest Chef 

½ cup fresh raspberries
¼ cup fresh strawberries (optional)
1 cup water
¼ cup fresh lemon juice
½ cup extra virgin olive oil
1 tsp dried mustard
3 tsp xylitol powder
½ tsp pink sea salt (or what’s on hand)
Fresh ground pepper to taste

Put all ingredients except for oil in blender. Blend on high for 1-2 minutes until completely smooth (blending time may vary.) Turn blender to low speed and remove top-hole cover (if your blender does not have a hole in the lid, remove lid.) While blender is running add oil slowly. Blend a few moments longer after all oil is used. Keep refrigerated in shakable container for up to a week.

Yield: 2 cups dressing
Portion Size: 2-3 tbsp as 1 serving of fat