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Raspberry Vinaigrette

Tangy and sweet, this dressing can be made with fresh or frozen raspberries and enjoyed any time of the year.

Raspberry Vinaigrette


  • ¼ cup (60 ml) water
  • ¾ cup (180 ml) extra virgin olive oil
  • ¼ cup (60 ml) apple cider vinegar, or raspberry vinegar
  • 1 teaspoon dried basil
  • ½ cup (60 g) raspberries, or frozen raspberries, thawed
  • 2 Tablespoons (30 m) honey, or agave nectar
  • 1 teaspoon salt, optional


  1. Place water, honey, vinegar, salt, optional, basil and raspberries into the Vitamix container in the order listed and secure lid.
  2. Start the blender on its lowest speed and increase to its highest speed. Blend for 20 seconds. Decrease speed to Variable 5. Remove lid plug and drizzle olive oil in a slow stream through the lid plug opening.
  3. Replace lid plug. Slowly increase to its highest speed. Blend for an additional 10 seconds.

Chef's Notes

Refrigerate in an airtight container for up to 2 weeks.

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