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.
Servings 1 Cup
- 1/2 cup raspberries, fresh or frozen
- 1/4 cup red wine vinegar (see notes)
- 2-3 tablespoons honey
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup fresh basil leaves (optional)
- 1/2 cup oil (see note)(I use light olive 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. Taste and adjust to your liking if necessary. 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.
VINEGAR: You can substitute red wine vinegar for cider vinegar, white wine vinegar, or rice vinegar. Just try to avoid plain distilled white vinegar. It has a very strong, harsh flavor that isn’t generally very good in vinaigrettes.
OIL: Use a mild-flavored oil, such as light oil, vegetable oil, canola oil, or soy oil so the flavor won't overwhelm the delicate raspberry flavors.
STORE fresh-made vinaigrette in a covered container in the fridge for 3 to 4 days. Whisk before serving.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used. 144 calories per 2 tablespoons of raspberry vinaigrette.
Serving: 2tablespoons | Calories: 144kcal