This dressing recipe features Chef Laura’s A Little Lamb spice blend. Make this dressing with in-season raspberries from the Farmer’s Market, or wherever you can find them. Toss a few extra berries into your salad for pops of subtle sweetness.


  • ⅔ cup extra virgin olive oil
  • ¼ cup raspberry vinegar
  • 3 tbsp finely chopped fresh parsley
  • 3 tbsp finely chopped mint
  • ¼ cup fresh raspberries pureed
  • 2 tbsp Chef Laura’s A Little Lamb spice blend
  • Juice of ½ lemon (about 2 tbsp)
  • 1 clove of Chef Laura’s Roasted Garlic, pressed with a fork
  • 1 tbsp coconut sugar
  • 1 tsp salt
  • ¼ tsp black pepper


  1. Combine all ingredients in a food processor or a bowl and use a *magic stick blender and pulse until well combined and smooth. This dressing is best enjoyed fresh and will only last a few days because of the herbs that are used.
  2. Refrigerate and let flavours blend for at least 30 minutes (preferably 2 hours) prior to serving.