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Raspberry Vinaigrette | Mommy's Home Cooking

Raspberry Vinaigrette

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.
Course Salad
Cuisine American
Keyword Raspberry, salad, Vinaigrette
Prep Time 2 minutes
Total Time 2 minutes
Servings 1 Cup
Calories 144kcal
Author Oriana Romero


  • 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. 


Calories: 144kcal