This weekend was my saving grace, anyone else feel that way? I NEEDED the sun and I got as much as I could possibly get (while still getting things done that HAVE to be done before Europe on Friday) Ps. EUROPE ON FRIDAY!!! If you can’t tell, I’m pretty jazzed.
With all the lovely sunshine, I didn’t think this weekend could be improved much more… but, it was also the opening weekend of the Farmers Market!!! Wahoo! I went both Saturday and Sunday because I’m an addict. The funniest thing on Sunday was that I woke up from the sun, and completely forgot I had set an alarm for 9:30. At 9:30 my phone started going off and I realized that this lovely paleo lifestyle had me awake, dressed, fed, and happily walking around the farmers market by the time my weekend alarm went off. A sweet, clarifying moment for me 🙂
When warm weather comes around I get really into salads and tend to gravitate towards BIG, flavorful salads over soups/crock pot meals/other hot things. Since going paleo I have been topping my salads with plain balsamic vinegar and extra virgin olive oil, but I’m bored of that. Super bored. So, I decided to make my own, fruity dressing for the spring time and now I am never using balsamic/EVOO ever again.
This dressing is AH-mazing and I could literally drink it, but I won’t, because that’s weird. I tend to get lazy about fruit in salad because I don’t like cutting it all up, so this dressing is the perfect remedy for that! It is so good in fact, that you can eat plain mixed greens tossed in it and don’t really need any additional ingredients! The only thing I add on the regular is sliced almonds, because I like the texture. Go out and get some fresh raspberries and try it today! Scroll down or click here for the recipe 🙂
Oh, and don’t forget to enter my giveaway! Rich Food, Poor Food is a book you definitely need if you are just getting started on your healthy food journey and is helpful for those who have been around the block too!
Sweet Potatoes and Smiles,
The Freckled Foodie
Raspberry Citrus Vinaigrette
- Muddle/smash the raspberries in a mixing bowl
- Add remaining ingredients
- Whisk together
- Store in a glass jar so you can shake it up before serving!
- Enjoy on ANY salad, all summer long