We headed off to Whole Foods Market where I gave her and her daughter a private tour and I showed them my insider tips and tricks to save money and eat healthier. One of the items on our list was a bottle of Barlean’s Omega Swirl. I typically suggest people buy a bottle of this so they can drizzle it on yogurt, add it to smoothies or just squeeze it into their mouth for a quick omega packed sweet treat. Most of my clients find it much more palatable than fish oil and especially easy to give to kids. With the raspberry vinaigrette on my mind I knew that the blueberry pomegranate Omega Swirl was going to work perfectly!

Once we were back in the kitchen I got to work on the dressing mixing some of the Barlean’s Omega Swirl with mustard, olive oil, red wine vinegar, garlic and shallots and WOW what a success! My client was beyond thrilled to have this much healthier version of her favorite raspberry salad dressing on hand and since that day I’ve had it on hand in our fridge as well. It’s super easy to make and you can double the batch and use it for 2 weeks! You’ll never want to buy salad dressing again!

And because I love you I thought I would throw in a salad recipe that pairs beautifully with this dressing.


Raspberry and Goat Cheese Salad

Serves 4, Prep Time: 15 minutes

4 cups baby spinach or arugula
1 fennel bulb, thinly sliced
½ cucumber, thinly sliced
½ cup fresh raspberries
¼ cup of raw sunflower seeds
2 tablespoons golden flax seeds
¼ cup of goat cheese (optional)

Combine all the ingredients except for the goat cheese and toss in dressing. Top with goat cheese and serve.

Raspberry Vinaigrette

Blueberry Pomegranate Omega Dressing AKA Raspberry Vinaigrette

3 tablespoons chopped shallots
3 garlic cloves, minced
2 teaspoons dijon or stone ground mustard
2 tablespoons Barlean’s Blueberry Pomegrante Omega Swirl
2 tablespoons good quality olive oil
¼ cup balsamic or red wine vinegar
Salt and pepper to taste

Put all of the ingredients into a mason jar and shake until well combined. Taste and add salt and pepper as needed.

Recipe is easily doubled and will last for 2 weeks in the fridge.