Raspberry Vinaigrette Dressing Recipe
A simple and delicious raspberry vinaigrette recipe with real raspberries, olive oil, vinegar or kombucha, and raw honey.
Servings: 6 servings
Calories: 96kcal
Equipment
- Blender (or food processor)
Ingredients
- ½ cup fresh or frozen raspberries
- 2 TBSP white wine vinegar
- ¼ cup extra virgin olive oil
- 1 TBSP honey (or maple syrup)
- 1-2 TBSP water (adjust for desired consistency)
- salt (to taste)
- ground black pepper (to taste?)
Instructions
- If using frozen raspberries, allow them to thaw to room temperature first.
- In a blender or food processor, combine the raspberries and white wine vinegar. Puree until smooth.?
- With the blender running on low speed, very slowly drizzle in the olive oil to emulsify the dressing.?
- Add the honey or maple syrup and blend until incorporated.?
- Season with salt and freshly ground black pepper to taste. Blend briefly to combine.?
- For a smoother consistency, strain the vinaigrette through a fine-mesh sieve to remove the raspberry seeds.?
- Transfer the vinaigrette to a jar or bottle and refrigerate until ready to use. Shake well before serving.?
Notes
- Drizzle over a salad or roasted vegetables or use as a marinade for meat.
- This vinaigrette can be stored in the refrigerator for up to one week. Shake well before each use.
Nutrition
Serving: 2TBSP | Calories: 96kcal | Carbohydrates: 4g | Protein: 0.1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 98mg | Potassium: 19mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.2mg