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Raspberry Vinaigrette Recipe

This refreshing raspberry vinaigrette is perfect for drizzling over salads, grilled vegetables, or even as a marinade. Its sweet and tangy flavor adds a delightful touch to any dish.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad Dressing
Cuisine American
Servings 4 People
Calories 80 kcal

Equipment

  • 1 Blender or food processor
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Bowl
  • 1 Whisk

Ingredients
  

  • ½ cup fresh raspberries Or ¼ cup raspberry puree.
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey Or maple syrup for a vegan option.
  • 1 teaspoon Dijon mustard
  • to taste salt
  • to taste pepper

Instructions
 

  • If using fresh raspberries, wash and gently pat them dry. Place the raspberries in the blender or food processor. If using raspberry puree, skip this step.
  • Add the olive oil, apple cider vinegar, honey (or maple syrup), and Dijon mustard to the raspberries.
  • Blend on medium speed until all ingredients are well combined and the vinaigrette is smooth.
  • Taste the vinaigrette and add salt and pepper to your preference. Blend again for a few seconds to incorporate.
  • Transfer the vinaigrette to a bowl or jar. If not using immediately, store in the refrigerator for up to a week.
  • Shake or whisk before serving.

Notes

For a thicker vinaigrette, reduce the olive oil slightly.
This vinaigrette pairs well with mixed greens, goat cheese, and walnuts for an excellent salad.
Feel free to adjust the sweetness by adding more or less honey to your taste.