The salad dressing aisle is going to miss you. This DIY Raspberry Vinaigrette is a berry-ful way to dress up your mixed greens in celebration of spring. Plus, using Kettle & Fire Chicken Cooking Broth (which we created with our signature Chicken Bone Broth) adds a punch of protein, collagen, and amino acids for nutritional bonus points. Raspberries not in season? No worries – grab a bag from the freezer section!
Spring Salad with Bone Broth Dressing
*Dressing is made with K&F Chicken Cooking Broth
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup dressing
Calories 37 kcal
Ingredients
- 1 1/3 cups unsweetened raspberries fresh or frozen
- 1/3 cup Kettle & Fire Chicken Cooking Broth
- 2 tbsp sugar
- 1 tbsp apple cider vinegar
- 2 1/2 tsp olive oil
- 2 tsp Dijon mustard
- Mixed salad greens
Instructions
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Press raspberries through a sieve, reserving juice; discard seeds.
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In a jar with a tight-fitting lid, combine the Kettle & Fire Chicken Cooking Broth, sugar, vinegar, oil, mustard and reserved juice.
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Refrigerate.
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Shake it like a polaroid picture before serving over salad greens.