Festive Tossed Salad

Dressing
1/2 cup sugar
1/2 tsp VE Sea Salt
1-2 tsp VE 3 Onion Dip Mix
2 Tbsp Lemon Juice
1/3 cup VE Raspberry Vinegar
2/3 cup olive oil
2-3 tsp poppy seeds

Combine sugar, salt, Onion Dip Mix, Lemon juice and raspberry together in a blender. Blend until will mixed. Mix in olive oil and poppy seeds then set aside.

Salad
10 cups Romaine Lettuce
1 medium pear, cubed
1 cup Swiss cheese, shredded (opt.)
1/2 cup dried cranberries or VE Dried Fruit
1 medium apple, cubed
1 cup cashews, chopped

Put salad ingredients in a large salad bowl and toss. Pour prepared dressing over salad and serve immediately.

Tropical Salad

1/2 cup vegetable oil
1/2 cup VE Raspberry Vinegar
1/2 cup pineapple juice
fresh ground pepper to taste
1 oz. pine nuts
1/2 sweet red onion, diced
2 avocados
2 papayas
red leaf lettuce
Raspberries, for garnish
Mint Leaves, for garnish
Macadamia nuts, for garnish


1. In Bowl add peeled avocado and papaya that has been cut into small cubes. Add red onion and pine nuts.
2. In another bowl mix together oil, Raspberry Vinegar, pineapple juice and pepper.
3. Pour dressing over contents of first bowl and allow to marinade marinade for 1 hour.
4. Drain and reserve dressing for other uses.
5. Place avocado/papaya mixture on a bed of red leaf lettuce. Add garnishes (optional).

Raspberry Salad Dressing

1 cup fresh raspberries (fresh or frozen), divided
3 Tbsp VE Raspberry Vinegar
1 Tbsp sugar
1/4 cup vegetable oil
3 Tbsp chilled whipping cream
1/2 cup toasted walnuts
1 head lettuce

1. Over a bowl press about 1/2 of the raspberries until only the seed and pulp are left.
2. Add vinegar and sugar contents of bowl and stir until dissolved.
3. Add oil and whipping cream and whisk to mix.
4. Divide lettuce into bowls and top with dressing. Garnish with remaining whole berries.

Flambe Strawberries

¼ cup VE Raspberry Vinegar
1-2 Tbsp VE Honey With Amaretto
1-2 tsp VE Green Peppercorns
4 cups strawberries
2-3 Tbsp Brandy

1. Mix first 3 ingredients together in a medium frying pan and bring to a boil. Add fresh strawberries and stir until heated through.
2. Flame with Brandy. Immediately serve over vanilla ice cream.

Helpful hint: Serving this to dinner guests? Pre-serve the ice cream in bowls and place in freezer until ready to serve.

Raspberry Chipotle Sauce

by Dana Kayal
1 1/2 cups fresh raspberries
4 tsp fructose (or sugar to taste)
1 Tbsp VE Raspberry Vinegar
1/4 tsp VE Chipotle Spice
1 Tbsp water

1. Combine all ingredients in saucepan and bring to boil. Reduce heat and simmer 5 mins, stirring occasionally until raspberries break down and fructose dissolves. Strain if desired.
2. Serve over roast or grilled turkey, or have on Turkey Subs (like at Quizno's!)