Raspberry Vinaigrette for Spring Greens

By Lucia Ferrara

This week we whip up a refreshing Raspberry Vinaigrette that pairs perfectly with leafy green salads that will soon be coming out of our spring gardens, like spinach, arugula and leafy lettuces.

It also goes pretty darn good with grilled chicken or pork chops, Lucia notes. Use it as a marinade or just to top the cooked meats.


  • ¾-1 cup of raspberry jam or preserves
  • ¼ cup cold water
  • ½ teaspoon of salt
  • 2 tbsp of red wine vinegar
  • ½ cup walnut oil
  • 1 tsp honey
  • Juice of one lemon

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Cooking as a spiritual practice

The freshness this vinaigrette brings to a salad reminds Lucia of springtime, she says. “There is a new beginning in spring. We’re venturing outside the house. We see the grass becoming green, trees budding out and flowers popping out of the ground. We’re seeing nature coming back to life.”

“This is the Easter season, after all. We come out of dreary cold winter and all things become new.”

[Lucia Ferrara, the Director of Hospitality at Precious Blood Renewal Center. Share your thoughts with Lucia or ask her questions using the form below or by sending an email to info@pbrenewalcenter.org.]

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