Description
This Raspberry Vinaigrette is bright, fruity, tangy, and naturally sweet with a smooth, lightly textured consistency. It comes together in just 5 minutes with fresh raspberries, olive oil, red wine vinegar, Dijon mustard, honey, and shallot.
Ingredients
1½ cups fresh raspberries or thawed frozen raspberries
½ cup extra virgin olive oil
¼ cup red wine vinegar
1 small shallot, diced, about 2 tablespoons
1 teaspoon Dijon mustard
1 teaspoon honey
¼ teaspoon kosher salt
Ground black pepper, to taste
Instructions
1. Combine the raspberries, olive oil, red wine vinegar, shallot, Dijon mustard, honey, kosher salt, and black pepper in a food processor or small blender.
2. Blend for about 30 seconds until smooth and creamy, leaving a little texture if preferred.
3. Taste the dressing and add a little more honey if you prefer extra sweetness.
4. Transfer the Raspberry Vinaigrette to a sealed container and serve immediately or refrigerate until needed.
5. Shake or stir well before serving if the dressing separates.
Notes
Fresh raspberries provide the brightest flavor, but thawed frozen raspberries also work well.
Honey balances the acidity, while Dijon mustard helps bring the dressing together.
Add extra honey if you prefer a sweeter Raspberry Vinaigrette.
You can replace the shallot with garlic for a different flavor.
Store the dressing in a sealed container in the refrigerator for up to 1 week.
Shake or stir well before serving to bring the dressing back together after storage.
This dressing pairs well with green salads, berry salads, goat cheese, candied nuts, avocado, chicken salads, slaws, grain bowls, roasted vegetables, and grilled chicken.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: Blending
Nutrition
- Serving Size: 1 of 12 servings
- Calories: 92
- Sugar: 1 g
- Sodium: 54 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 0.3 g