Raspberry Vinaigrette Recipe
This raspberry vinaigrette is tangy, sweet, and silky-smooth, made with fresh raspberries, olive oil, and red wine vinegar. Perfect for salads, marinades, and more, it's quick to prepare and healthier than store-bought dressings. Elevate your meals with this vibrant, flavorful dressing!
Ingredients
- 1 cup fresh or thawed frozen raspberries
- 1/4 cup extra-virgin olive oil
- 2 tbsp red wine vinegar or champagne vinegar for a fancy twist
- 1 tbsp fresh lemon juice
- 1 tbsp honey or maple syrup for a vegan option
- Salt and freshly ground black pepper to taste
Instructions
- Add raspberries, olive oil, red wine vinegar, lemon juice, honey, salt, and pepper to a blender or food processor.
- Blend on high until smooth and creamy.
- Optional: For a silky-smooth texture, strain the dressing through a fine-mesh sieve to remove raspberry seeds.
- Taste and adjust sweetness or tanginess as desired (add more honey for sweetness or vinegar for tanginess).
- Pour into a glass jar or container and store in the fridge for up to one week.
Notes
- If the dressing thickens in the fridge, let it sit at room temperature for 5–10 minutes or warm the jar in a bowl of warm water.
- This vinaigrette doubles as a marinade for chicken, pork, or salmon, and even as a drizzle for roasted vegetables.
- Experiment with different oils or vinegars to customize the flavor to your liking.