Raspberry Vinaigrette (Gluten-Free, Dairy-Free, Egg-Free, Soy-Free, Corn-Free and Nut-Free)

1/2 cup Fresh Raspberries, rinsed

2 Tbs. Balsamic Vinegar

4 Tbs. Extra Virgin Olive Oil

  • Sweetener of choice, to taste (I added 1/2 tsp. SUSTA Natural Sweetener)
  • Puree 1/2 cup of fresh raspberries in a blender or food processor.
  • Add Balsamic Vinegar and Extra Virgin Olive Oil, blend well.
  • Sweeten to taste (I didn't need much since I used a high quality Balsamic Vinegar and tends to be more mellow).