My favorite salads might start with a bed of greens, but then I pile on the vegetables and other toppings. Because the layers give the salad so much flavor and texture, I rarely bother with more than a simple dressing of vinegar or citrus juice, oil, and an emulsifier like mustard or garlic.

But a three- or four-ingredient salad can handle an intensely flavored dressing, like the one I share this week in my Twice as Tasty column for the Flathead Beacon. This berry dressing can turn the bed of greens, early onions, and the last of my storage carrots into a delicious lunch or side salad.

You can blend fresh raspberries into this vinaigrette, but it’s also ideal for using up the pulp left after making Roasted Raspberry Syrup or the Roasted Raspberry-Thyme Shrub in my cookbook, The Complete Guide to Pickling.

Learn more about making salad dressings and get the complete recipe for Raspberry Vinaigrette in my column.

Make it, share it.
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Twice as Tasty

Few condiments that dominate grocery store shelves can be made at home as easily as salad dressing, so I always advocate making your own. I have shared many recipes on and off the blog over the years, including the Best DIY Salad Dressing that can be adapted to a range of ingredients.

Some of my recent pieces for the Taste of Home have also focused on salad dressings.

• Green Goddess Dressing
• Miso Dressing
• Cilantro Lime Dressing

You can find more salad and dressing recipes in the recipe index and more of my work off the blog here.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.