On a recent trip to Austin to get #2 squared away in college Hubby and I dropped into the local Luby’s for a bite to eat. They had an all you can eat deal going so I guess my favorite blue cheese salad dressing was too expensive to offer at their bargain buffet price. Instead I settled for their homemade raspberry vinaigrette. It was yummytastic!!!! Since then I haven’t been able to get it out of my mind. I have cravings for it worse then when I was preggers years ago.
I looked all over the net thinking surely someone has duplicated it but no luck, so I have been mixing together various concoctions based on what some of the raspberry dressings I found. Two bags of raspberries latter I can no longer remember just what Luby’s tasted like but mine is delicious enough to please me and satify those monster cravings. It also has the benifit of being sugar free and can be whipped up in less then five minutes. Put it on a salad with Craisins and some nuts and it doesn’t get any better!
In blender combine the following:
- 1/4 cup frozen raspberries
- 1/2 cup oil- I like 50/50 canola and olive
- 2 teas lemon juice
- 1 Tbs balsamic vinerette
- 1Tbs + 1 teas red wine vinegar
- 3Tbs Splenda or similar
- 1Tbs honey
Blend on high several minutes until very thick and well emulsified. It is best to keep blending for an extra minute past when you think you have it to be sure. All done!
See simple right 🙂 Load up your salad with it and enjoy! Any leftovers will keep at least a week in the fridge.