Raspberry Vinaigrette Dressing
This homemade Raspberry Vinaigrette is fresh, sweet, and tangy with the perfect balance of raspberries, olive oil, Dijon mustard, and vinegar. It's easy to make in just 5 minutes and adds a fresh flavor to salads, grain bowls, and vegetables.
Servings: 8 servings
Ingredients
- 1 cup fresh raspberries
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
- Add the 1 cup fresh raspberries, ¼ cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, ¼ teaspoon sea salt, and ⅛ teaspoon black pepper to a blender or food processor.
- Blend everything until smooth.
- For a smoother dressing, strain through a fine-mesh sieve into a bowl, pressing with a spatula to remove the seeds.
- Taste and adjust sweetness or acidity if needed
- Refrigerate in an airtight container or jar for up to 5 days.
Notes
- Makes about 1 cup of dressing (16 tablespoons)- Serving Size: 2 tablespoons
- Fresh raspberries provide the brightest flavor, but thawed frozen raspberries work well too.
- For a silky smooth dressing, strain the blended vinaigrette through a fine-mesh sieve to remove the seeds.
- Taste before serving and adjust the honey or vinegar to suit your preference.
- Homemade vinaigrettes naturally separate, so shake or whisk well before each use.
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 2tablepoons | Calories: 78kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 81mg | Potassium: 29mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 0.2mg