This Raspberry Vinaigrette is ridiculously easy to make with a few pantry staples. It’s sweet, tangy, delicious, and will make an ordinary salad stand out.
I think what makes a great salad is kick-ass vinaigrette! I mean, sure, the greens, the veggies, the protein, and grains are important. But when it comes to pulling it all together a great vinaigrette, or dressing, is what you need a to get the job done. And this Raspberry Vinaigrette gets the job done, for sure!!!
I love everything about this Raspberry Vinaigrette.
It has a beautiful reddish color.
It has a sweet and tangy flavor.
Best part? It’s super easy to make. So, you no longer have an excuse to buy it at the store.
My favorite part is that it can be prepped ahead of time and tossed together just before serving. Anything to make things easier is a huge bonus. Store the vinaigrette in a jar. It will keep for weeks in the fridge. Just let it come to room temperature, so the oil liquefies, and shake to combine.
This Raspberry Vinaigrette makes an ordinary salad stand out!!
Store-bought? Never again.
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This Raspberry Vinaigrette is ridiculously easy to make with a few pantry staples. It’s sweet, tangy, delicious, and will make an ordinary salad stand out.
- 1/2 cup raspberries fresh or frozen
- 1/4 cup red wine vinegar
- 2-3 tablespoons honey
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup fresh basil leaves (optional)
- 1/2 cup olive oil (I used light tasting oil)
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In a blender or food processor combine raspberries, red wine vinegar, honey, salt, pepper, and basil. Process until well combined.
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With the food processor still running, drizzle in the oil until the salad dressing comes together and emulsifies. Allow flavors to blend at room temperature for a few minutes before serving.
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Store fresh-made vinaigrette in a covered container in the fridge for 3 to 4 days. Whisk before serving.
144 calories per 2 tablespoons of raspberry vinaigrette.
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- Salad Dressing Shaker
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- Bamboo Cutting Boards
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- Mini Food Processor
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- Chef Knife
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Preston says
March 13, 2019 at 10:52 pmHello Oriana!
I see you posted it can store for 3-4 days. Any experiments with longer storage? Thanks!
Oriana says
March 14, 2019 at 5:57 amHello Preston! To be honest when I make it’s gone in 2-3 days. However, some readers have told that they had kept in the refrigerator for about 2 weeks without any problem. Hope this help! Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂
Nicole Walker says
November 21, 2018 at 8:58 amThanks for an amazing recipe! I love how the entire thing just came together so easily. It tasted very good! I used it with a pear salad with mixed greens, crumbled goat cheese, candied walnut, and dried cranberries.
Oriana says
November 27, 2018 at 6:13 amHello Nicole! I’m SO GLAD you enjoyed this vinaigrette, it’s my fave. Thank you for taking the time to come back and let me know!🙂
debbie nokes says
April 5, 2018 at 2:18 pmOriana, This turned out so wonderfully flavorful and such a beautiful color!
It was easy to make and exactly what I was looking for.
Thank you!
Oriana says
April 6, 2018 at 12:41 pmHello Debbie! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!🙂
Albert Bevia says
February 28, 2018 at 9:35 amJust made this last night and it came out amazing, so easy! the only thing is that I substituted the honey for agave syrup (my wife is vegan :)….amazing vinaigrette
Oriana says
February 28, 2018 at 4:42 pmHello Albert!! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
Mayi Castillo says
July 27, 2017 at 3:23 pmEstaba buscando una vinagreta asi de rica y facil de preparar. Gracias por compartirla! Saludos!
Oriana says
July 28, 2017 at 8:36 pmHola Mayi!! Estoy segura que te gustara mucho… es delicosa! Gracias por visitar mi blog ????