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.
????When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
- 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)
In a blender or food processor combine raspberries, red wine vinegar, honey, salt, pepper, and basil. Process until well combined.
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.
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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