Red Berry Vinaigrette
1 cup fresh raspberries, preferably organic
3 medium strawberries, preferably organic, hulled and quartered
1 Tbsp lemon juice
1 tsp ground mustard
1 Tbsp pure maple syrup, preferably Grade B
2 T paleo oil
Kosher salt, to taste (about 1/2 tsp)
Place raspberries and strawberries in a mini food processor or blender.
Process/blend until puréed.
Add in the lemon juice, mustard, and maple syrup. Process/blend until
With the motor still running, stream in the oil and process/blend until
Season to taste with salt.
Store in an air-tight container in the refrigerator for up to 1 week.
Adapted from: Healthy Food For Living