KETO RASPBERRY VINAIGRETTE
INGREDIENTS
- A cup fresh raspberries
- ½ cup white wine vinegar, see notes
- ½ cup light olive oil, see notes
- 3 teaspoons Swerve confectioners, or powdered erythritol
- 1 teaspoon onion, minced (or shallot)
- 2 teaspoons fresh lemon juice
- ½ teaspoon dijon mustard
- salt to taste
INSTRUCTIONS
Add all the ingredients except the olive oil to the bowl of a food processor. Blend until smooth.
With the processor running, slowly stream in the olive oil and continue mixing until fully blended. That's it, told ya it was easy!!
Store leftovers in the fridge in an airtight jar for up to a week.
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