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.
Raspberry, salad, Vinaigrette
fresh or frozen
red wine vinegar
fresh basil leaves
(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.