Raspberry Salad Dressing


2 cups fresh or frozen raspberries
1-2 large dates, chopped
2 tsp. Dijon mustard
1-2 Tbsp. balsamic vinegar
1 tsp. thyme or rosemary (optional)
1/4 tsp. Simply Organic All-Purpose Seasoning or to taste
1/4 tsp. black pepper or to taste

Puree raspberries and dates in a blender. Remove and place in a
bowl.

Whisk in mustard, vinegar, herbs (if using), all-purpose
seasoning and black pepper. Start with 1 tablespoon vinegar and
add more after tasting.

Store in a covered container in the refrigerator. Leftover
Raspberry Salad Dressing will keep for up to 3 days.