If there was ever a dressing that I wanted to eat with a spoon...THIS. IS. IT!!!

Raspberry Vinaigrette

1⁄2 C fresh raspberries
2 TB. Raw honey
1 TB. Reduced fat (2%) plain Greek yogurt
3 TB. Fresh lemon juice
1 1⁄2 tsp. finely grated lemon peel
1 TB. Chopped fresh tarragon (or 1 tsp. dried tarragon)
1⁄2 tsp. ground black pepper
1⁄2 tsp. Sea salt / Himalayan salt (to taste; opt)
1⁄2 cup extra-virgin olive oil

Directions:
Place all ingredients, except oil, in blender (or food processor); cover. Blend until smooth. Slowly add oil, blending constantly until well mixed. Makes 11 servings (approx. 2 TB. Each)