This is the time of year that I try to use up the berries that have been stored in my freezer all winter. Most of them go towards jam, but I keep some on hand to use in muffins and pancakes. Since berry-picking season is approaching, it’s time to clear out the freezer. Tonight, to dress up some cold green beans, I blended up some raspberry vinaigrette.
- 1 cup frozen, or fresh, raspberries
- 1/4 c. olive oil
- 1/4 red wine vinegar
- 1/2 c. cilantro
- 2-3 Tbs. sugar
- juice of 1/2 a lemon
- 1/2-1 tsp. salt
- freshly ground pepper
Keep out 1/4 cup of the chopped cilantro. Blend together all the rest of the ingredients, then stir in the 1/4 cup of reserved cilantro. Store in the refrigerator.
To use as a marinade for green beans:
Steam the green beans until just tender and not too soft, then immediately cool under running water. Put the beans in a ziplock bag with about 2 Tbs. of the marinade. Refrigerate for an hour or more. Serve cold.
Pingback: Pasta Salad with Sausage and Sun Dried Tomatoes « The Plate is My Canvas