Raspberry Vinaigrette
Tangy and sweet, this dressing can be made with fresh or frozen raspberries and enjoyed any time of the year.
Ingredients
- 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
Directions
- Place water, honey, vinegar, salt, optional, basil and raspberries into the Vitamix container in the order listed and secure lid.
- 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.
- 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.
Nutrition Information
| Serving Size | 1 serving (32 g) |
| Amount Per Servings | |
| Calories | 160 |
| Total Fat | 17 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 0 mg |
| Sodium | 240 mg |
| Total Carbohydrate | 1 g |
| Dietary Fiber | 0 g |
| Sugars | 0 g |
| Protein | 0 g |
Raspberry Vinaigrette is rated
out of
5 by
12.
Rated 5 out of
5
by
jcfris from
So good
This recipe was exactly what a raspberry vinaigrette should taste like, vinegar-y and raspberry-y. The consistency was perfect (be careful not to over blend), the flavor was perfectly balanced (I used the cider vinegar because I didn't have raspberry vinegar on hand, and everything else I used was fresh), and it really complimented by walnut and goat cheese salad. I will never buy bottled dressing again, that's how good this tastes.
Date published: 2017-02-24
Rated 5 out of
5
by
Kdemco1 from
Delish!
This is delicious with balsamic vinegar too! It's amazing on a raspberry, pecan, spinach salad.
Date published: 2020-09-21
Rated 4 out of
5
by
JeffTheAeroE from
Very good
A tangy yet slightly sweet rendition on this dressing, quite tasty.
I normally change olive oil and canola, and I liked the taste with canola more here. Canola doesn't have much of a flavor so you normally use it when you're not doing minimal cooking so the taste of the other flavors can stand out more.
Date published: 2019-05-19
Rated 4 out of
5
by
Babushka15 from
Great
This rescipe was great, I loved it. the flavor was good and the consistencywas just right.
Date published: 2019-01-07
Rated 3 out of
5
by
Biddyduck from
Great combination!
Definitely plan to try this recipe - subtracting salt and a sweetener - and I am sure that it will taste just as good!
Date published: 2020-09-22
Rated 5 out of
5
by
Shirley 63 from
Tasty
Love it, and quick and easy. I love making my own dressings, so much healthier then the store bought ones.
Date published: 2020-09-18
Rated 5 out of
5
by
Big Dan from
Dressing
I can’t wait to try the raspberry dressing menu in the next few days.
Date published: 2020-09-23
Rated 5 out of
5
by
GinaJ from
Delicious
Our food choice is clean eating and this is an awesome recipe to add to our collection! The flavor is outstanding!
Date published: 2020-09-24
