Alessi White Balsamic Vinegar Raspberry Blush Description
- White Balsamic Vinegar
- Rasberry Blush
- Product of Italy
Made from a blend of Italian white wine vinegar and the musts of white grapes, this white balsamic vinegar has been infused with the flavor of raspberries. Crisp and delicate in taste, use in salad dressings, poultry or fish marinades, or even sprinkled over fresh fruit or sliced strawberries.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1 Tablespoon (15 mL)
Servings per Container: About 16
|Amount Per Serving||% Daily Value|
|Calories from Fat||0|
|Total Fat||0 g||0%|
|Total Carbohydrate||5 g||2%|
| Sugars||4 g|
Other Ingredients: White wine vinegar, grape musts, natural raspberry flavor with other natural flavors.
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Blackberry & Cantaloupe Salad With Sunshine Citrus Dressing
Craving something refreshing to keep you cool under the hot sun? Here’s a meal that will satisfy your hunger, while also helping you maintain the bikini body you’ve been working toward. A bold and bright compilation of sweet, juicy and savory makes this a salad to remember, and you can use the cantaloupe as your bowl for a meal that’s as picturesque as it is delicious. Plus, with just a few omissions, this dish can be vegan or nut-free, too! So take a bite, close your eyes and enjoy the taste of the season.
Time: 10 minutes
1/2 fresh cantaloupe
5 oz. organic arugula, washed
1 pint fresh blackberries
1/4 cup shelled pistachios (omit to make nut-free)
1/8 cup sprouted watermelon seeds
1 handful fresh basil
1-1/2 oz. nitrate- and sugar-free prosciutto (omit to make vegan)
2 Tbsp. extra virgin olive oil
2 Tbsp. white balsamic vinegar
1 Tbsp. lemon juice
1 Tbsp. orange juice
Himalayan sea salt, to taste
Black pepper, to taste
Cayenne powder, to taste
- Scoop cantaloupe into balls and set aside. Save empty half to us as a bowl if desired.
- In small mixing bowl, combine dressing ingredients and whisk.
- On cutting board, fold basil and chop evenly into large pieces.
- In four bowls, divide arugula evenly. Top with blackberries, cantaloupe, prosciutto, pistachios, watermelon seeds and basil.
- Pour dressing over each portion before serving.