There are a seemingly infinite amount of tricks for getting picky eaters to eat more veggies.
You can hide zucchini in decadent chocolate cake and make cauliflower into breadsticks smothered with cheese. Or you can take a more obvious approach (with picky eaters who are somewhat more open-minded and don’t need to be tricked into ingesting veggies), by doing things like spiffying up Brussels sprouts with cherries and hazelnuts. Whatever works, right?
I’m not averse to trickery when it comes to getting more veggies into my loved ones, but I’m also of the mind that if I can show them that veggies are fabulously delicious, then maybe, just maybe, they’ll start to actually enjoy eating vegetables and this ridiculous game of hide the veggies can end. Maybe.
That’s where this Raspberry Dijon Vinaigrette comes in.
I went through a semester-long phase during law school when I subsisted on little else besides a salad of field greens, toasted walnuts, kalamata olives, crumbled feta, and raspberry vinaigrette. Every single night. Oh, and sometimes I would switch it up and add grilled chicken if I was feeling crazy (haha). It was all I craved and I blame/thank the raspberry vinaigrette, which was completely addictive (and it wasn’t even as good as homemade!).
Season a salad with this dressing and you might just convert a few veggie-haters.
- ¼ cup raspberry jam/preserves (I like Polaner All Fruit)
- 3 to 4 tablespoons organic, unfiltered apple cider vinegar (start with 3 tablespoons and add more to taste)
- 2 tablespoons filtered water
- 2 tablespoons extra-virgin olive oil
- 1½ teaspoons Dijon mustard
- ¼ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
- ½ small onion, minced
- Whisk together all ingredients, or for a completely smooth dressing, process in a blender or food processor.
- Use or store refrigerated for up to 1 week.
Here’s a recipe using this vinaigrette: Jicama, Apple, and Pomegranate Salad with Raspberry Dijon Vinaigrette!