Raspberry Vinaigrette is a favourite salad dressing of mine. It’s the one I usually order in restaurants when I have a choice. I decided that it was finally time for me to develop my own with a good quality balsamic vinegar and no refined sugar.
We got to meet our new grandson this week! He was just under two weeks old when we arrived at his home in Colorado on Tuesday afternoon. Of course I’m not biased or anything, but he’s a little sweetheart!
Our trip west started as usual on Friday after Charlie got home from work. This time, the driving was a little more challenging than usual as we towed a utility trailer behind our fifth-wheel camping trailer. We were delivering some of our excess furniture to our daughter in Missouri. Fortunately, it all crossed the border without a problem. The border guard even joked with us that we needed a third trailer!
Pesto’s in Flint
The pleasant routine to which we’ve become accustomed begins with a stop for dinner at Pesto’s in Flint, Michigan. At the side of the restaurant is a nice little pull-through spot for us to park our truck and trailer. That was especially appreciated this time, as we had the second trailer following us. We made quite a little train!
The staff at Pesto’s has come to know us well. Our familiar server remembered our usual orders and that we like to eat quickly and be on our way again. We enjoyed our meal and were back on the road in under an hour! Pesto’s is a place where people normally linger over a meal and enjoy a dessert, too. However, we really appreciate the individualized service.
My favourite meal at Pesto’s is the Chicken Waldorf Salad with Raspberry Vinaigrette. Charlie orders the Sherie’s Maurice. Our salads arrived piled high on plates like little mountains covered in loose, crumbling boulders. At the base of mine was a mixture of fresh, crisp lettuce. Topping that, a generous mound of chunky chicken salad slathered in rich, creamy dressing of its own formed the body of the salad. Plump grapes, dried cranberries, and fresh walnut halves made up the remainder – a wonderful juxtaposition of sweet and savoury flavours. Raspberry vinaigrette was served on the side, but I always like to pour mine all on immediately, letting it ooze down between the fruits and nuts. Stabbing with my fork gingerly at first to avoid knocking any precious morsels from my plate, I devoured the entire salad one bite at a time.
My version of this salad dressing is easy to whip up in the blender using fresh or frozen raspberries. A good quality balsamic vinegar will make all the difference in flavour for you. This video shows the process.