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Raspberry Vinaigrette
A fruity dressing that is slightly sweet and tangy.
Course
Condiment, Salad
Cuisine
American
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
12
Servings
Calories
95
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Measuring Spoons
Immersion Blender
Ingredients
1½
cups
raspberries
¼
cup
red wine vinegar
1
tablespoon
lemon juice
1
tablespoon
honey
1
teaspoon
dijon mustard
1
clove
garlic
minced
¼
teaspoon
salt
½
cup
olive oil
US Customary
-
Metric
Instructions
Place raspberries, vinegar, lemon. juice, honey, dijon, garlic and salt in a bowl
1½ cups raspberries,
¼ cup red wine vinegar,
1 tablespoon lemon juice,
1 tablespoon honey,
1 teaspoon dijon mustard,
1 clove garlic,
¼ teaspoon salt
Puree using an immersion blender, a regular blender or a food processor
Add olive oil and puree again until smooth
½ cup olive oil
Notes
If using frozen raspberries, allow raspberries to thaw first. Be certain to keep all the juices that are released as the berries thaw.
Raspberries vary in sweetness. Add an additional 1-2 teaspoons of honey if your berries are tart and you prefer your dressing a touch sweeter.
Use an immersion blender, a regular blender or a food processor to blend dressing
Most of the seeds disappear when blended. You may press the dressing through a fine sieve to remove all the seeds, if desired.
This recipe yields approximately 1 ½ cups of vinaigrette. The nutritional value has been estimated at 2 tablespoons per serving.
Nutrition
Serving:
2
Tablespoons
|
Calories:
95
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Sodium:
54
mg
|
Potassium:
28
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
5
IU
|
Vitamin C:
5
mg
|
Calcium:
5
mg
|
Iron:
1
mg