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    Where Is My Spoon > Recipes > Dips and Sauces

    Raspberry Vinaigrette (Raspberry Salad Dressing)

    Published by: Adina June 30, 2021 · Last modified: February 4, 2022 Leave a comment

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    berry vinaigrette in a small jug with salad in the back

    Raspberry vinaigrette with fresh raspberries, one of the most delightful salad dressings you can imagine, homemade, healthy, and so delicious.

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    Homemade Raspberry Dressing

    Easy to make raspberry dressing, sweet, tangy, fresh and good for you. Quickly made with fresh or frozen berries.

    Forget the bottled dressings full of stuff you cannot even read properly. This raspberry vinaigrette recipe is easy and quick to make, healthy, and tastes just amazing, just like the yogurt dressing that I have been making at least once a week for years.

    raspberry vinaigrette in a small jug

    It will make just about any salad better, either a simple summer salad with greens or a heartier one with chicken. When I have it in the fridge, I use it for any salad, from simple everyday iceberg ones to more interesting ones like the ancient grain salad. Or I pour some over grilled or cast-iron chicken breast. So good!

    raspberry dressing with salad leaves and berries

    Ingredients for raspberry vinaigrette

    raspberries, oil, vinegar, honey, mustard for making salad dressing

    Raspberries:

    • I use fresh when available. Well, they are available most of the time, but I tend to make this particular raspberry salad dressing mostly in the spring or summer months, it is when I crave it most.
    • However, frozen would be fine as well. Let them defrost properly first and follow the recipe.
    • When using frozen berries, you might want to adjust the amount of honey you use as frozen berries tend to be less sweet than fresh ones.

    Honey:

    • You will need between 1 and 2 tablespoons of clear honey, depending on the tanginess of the raspberries. Just check and adjust the taste to your liking.

    Olive oil:

    • Use good quality extra virgin olive oil and make sure that the oil you use is mild and not too bitter.
    • It might be that I just got the wrong sort or bad quality once, but I had to throw away a rather large batch of dressing because the olive oil was too bitter.
    • So, I always make sure that I am using the right kind now and if I use a new brand I always taste it before using it for making dressings.

    Other ingredients:

    • Dijon mustard or another mustard you like.
    • Apple cider vinegar (white wine vinegar would be fine as well).

    close up jug of red salad sauce

    Tips for making raspberry vinaigrette:

    • Use a blender (preferably small) or an immersion blender to blend the berries.
    • Crushing them with a fork will work as well, but the raspberry dressing will not be so smooth.
    • For a silky-smooth texture, pass the blended berries through a fine-mesh sieve. It is tedious, but the amount is small, and the resulting dressing will be excellent without the seeds.
    • After blending, add the honey, vinegar, mustard, salt, and pepper and blend again.
    • Start adding the olive oil slowly and blend until the vinaigrette emulsifies.

    Variations

    • Try making this dressing with strawberries or blackberries.

    small blender with raspberries and dressing in it

    Store

    • This raspberry vinaigrette recipe makes more dressing than you will need for just one salad.
    • However, you will probably have enough for 2-3 of them.
    • Please give it a good shake before using it.
    • You can keep it in a closed jar in the refrigerator; it will be fine for about 3 days.

    plate with salad and raspberry dressing

    Raspberry vinaigrette salad

    • You will need a bag of mixed salad leaves (enough for 2 servings) and a small handful of fresh raspberries to make the pictured recipe.
    • Pour about ⅓ of the dressing on top and toss gently.
    • Serve as a side dish for pan-fried or grilled chicken breast or pan-fried fish, for instance.
    • Or as a very light main meal (for 1) with crusty flaxseed bread with butter and camembert or herb-butter baguette.
    • Also suitable to serve with these chicken skewers.
    • You can replace the strawberries with raspberries and use this dressing for the asparagus chicken salad.

    salad dressing with raspberries and honey

    More fruity salads?

    • Strawberry Salad with Poppy Seed Dressing
    • Quinoa Salad with Nectarines
    • Grilled Peach Salad with Chicken
    • Christmas Fruit Salad

    berry vinaigrette in a small jug with salad in the back
    hand pouring raspberry dressing over salad

    Raspberry Vinaigrette (Raspberry Salad Dressing)

    Raspberry vinaigrette with fresh raspberries, one of the most delightful salad dressings you can imagine, homemade, healthy, and so delicious.
    5 from 2 votes
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    Course: Dips, Sauces and Dressings
    Cuisine: American
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 2 -3
    Calories: 305kcal
    Author: Adina
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    Ingredients 

    • 1 cup fresh raspberries 125 g/ 4.5 oz, Note
    • 1-2 tablespoons clear honey to taste
    • ½ teaspoon Dijon mustard
    • 1 tablespoon apple cider vinegar or white wine vinegar
    • 6 tablespoons extra virgin olive oil mild
    • fine sea salt and freshly ground black pepper

    Instructions

    • Blend the raspberries in a small blender or with an immersion blender. You can crush them with a fork as well, but the dressing will be less smooth. If desired, pass the blended raspberries through a fine-mesh sieve to remove all the seeds.
    • Add ingredients: Return them to the blender or mixing bowl and add honey, mustard, vinegar, salt, and pepper. Blend again until smooth.
    • Slowly add the olive oil and blend until the vinaigrette emulsifies. Adjust the taste with honey (if necessary), salt, and pepper.

    Notes

    Frozen raspberries (defrosted) would be fine as well. However, adjust the amount of honey accordingly, as frozen raspberries are usually less sweet.

    Nutrition

    Serving: 1/3 of the dressing | Calories: 305kcal | Carbohydrates: 17g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 23g | Sodium: 221mg | Fiber: 3g | Sugar: 13g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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