Homemade Raspberry Vinaigrette Recipe
This sweet and tangy Raspberry Vinaigrette recipe will elevate your salads. Make this flavorful dressing at home in a few simple steps.
Servings: 8 servings
Ingredients
- 1/2 cup fresh raspberries
- 3 tablespoons white wine vinegar
- 1 tablespoons Balsamic Vinegar
- Honey to taste
- 1/2 cup olive oil
- Salt to taste
Instructions
Raspberry Vinaigrette
- In a blender or food processor, combine raspberries, vinegars, olive oil and a tablespoon or so of honey. Pulse in the blender until smooth. Add salt and pepper as desired.
- Strain the seeds from the dressing with a fine mesh colander.
- Store in a tightly sealed glass jar or container for up to one week in the refrigerator.
Notes
Save leftover Raspberry Vinaigrette in a tightly sealed jar and refrigerate for up to a week.
Fresh raspberries are best, but frozen can be used. Be sure to thaw them completely first.
Nutrition
Calories: 184kcal | Carbohydrates: 7g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 3mg | Sodium: 35mg | Potassium: 142mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1813IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 1mg
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