When temperatures begin to rise, there’s only one thing to do, and that’s as little as possible. Can I have an Amen? At least that’s been my excuse for decades. I don’t feel like heating up the kitchen (or myself) with a dish that requires the oven or stovetop to prepare.

And who doesn’t love a great salad? According to the Oxford Dictionary of Food and Drink in America, we must extend our gratitude to the Roman Empire for popularizing green, leafy vegetables into salads, that in modern times have become veritable works of art. They had to find something to do with all that olive oil.

The first time I tried raspberry vinaigrette, I felt pretty darn adventurous. It was the 70’s in the Midwest – Green Goddess, Ranch, and French dressing were the usual suspects. I was really pushing the envelope.

It was love at first bite. Everyone I know loves the taste of raspberry, and I’m not sure I’d trust anyone who doesn’t. Until recently, I relied on grocery store vinaigrettes, and was repeatedly underwhelmed.

Start by pouring apple cider vinegar into a food processor or blender. Then add the Truvia Simple Syrup (Mike’s suggestion) to add a little sweetness to the 1 cup of frozen unsweetened raspberries. Toss in salt, dried basil, and a touch of Truvia nectar and blend.

Now comes the oil – use first cold pressed, extra virgin olive oil for best results. To make sure your dressing doesn’t separate, slowly drizzle in the olive oil when you’re blending or hand whisking. This step is the key to a well-emulsified dressing.

This low-carb raspberry vinaigrette will not disappoint. Add plenty of zero carb veggies like cucumber, broccoli, zucchini, a chopped, hard-boiled egg, feta cheese (or your favorite cheese) and protein, like grilled chicken, bacon, or salmon. Now you’ve created a healthy low-carb lunch or dinner.