Raspberry Vinaigrette

This delicious and fresh peppery Watercress Salad with Raspberry Vinaigrette is super simple to make and perfectly balanced. Satisfied you salad cravings and say bye-bye to boring lettuce… watercress is here!!!

Course Salad

Cuisine American

Prep Time 5

Total Time 5

Servings servings (1 serving = 2 tablespoons)

Calories 191kcal

Author Oriana Romero

Equipment

Ingredients

1/2 cup (about 70 g) raspberries (fresh or frozen)
1/4 cup (60 ml) red wine vinegar
2-3 tablespoons (30 - 45 ml) honey
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup fresh basil leaves (optional)
1/2 cup (120 ml) olive oil (I used light tasting oil)

Instructions

Combine raspberries, red wine vinegar, honey, salt, pepper,and basil in a blender or food processor. Process until well combined.
Drizzle in the oil with the food processor still running until the salad dressing comes together and emulsifies. Taste and adjust to your liking if necessary. You can add more salt, pepper, vinegar, or honey.
Transfer to an airtight container or mason jar. Then cover with a lid and store in the fridge until ready to use.
Shake the dressing just before serving, then drizzle over your favorite salad.

Notes

Store the vinaigrette in a jar. It will keep well for 5 - 7 days in the fridge. Just let it come to room temperature (so the oil liquefies ) and shake to combine.

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Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition