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A spoon drizzles pink raspberry dressing over a salad with spinach, raspberries, almonds, and feta, with lemon slices and a bowl of raspberries in the background.
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Raspberry Vinaigrette

This Raspberry Vinaigrette is bright, fruity, and comes together in just a few minutes using simple, fresh ingredients.
Course Salad Dressing, Side Dish
Cuisine American
Keyword raspberry vinaigrette
Prep Time 5 minutes
Total Time 5 minutes
Servings 10
Calories 120kcal
Author Lisa O'Driscoll

Equipment

Ingredients

  • 1 ½ cups fresh raspberries
  • ½ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoon honey add more or less for desired sweetness
  • 2 teaspoons dijon mustard
  • Salt and pepper to taste

Instructions

  • Add all ingredients to a blender or food processor
    1 ½ cups fresh raspberries, ½ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 2 tablespoons fresh lemon juice, 2 tablespoon honey, 2 teaspoons dijon mustard, Salt and pepper
  • Blend for 1 minute until smooth and well combined. Taste and adjust seasoning or sweetness as needed. If you want a smoother dressing, you can strain it through a fine mesh sieve to remove seeds.
  • Use immediately or store in a sealed container in the fridge. Shake or stir before each use.

Notes

  • If your raspberries are a little too tart, you can add more honey to taste.
  • Be sure to blend the dressing long enough...you want a silky smooth consistency.  
  • If the dressing is too thick, add a splash of water or extra lemon juice.
  • Always shake or stir before using, especially after refrigeration.
  • If using frozen berries, thaw them first and drain off any excess liquid.

Nutrition

Serving: 1g | Calories: 120kcal | Carbohydrates: 6g | Protein: 0.3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 12mg | Potassium: 36mg | Fiber: 1g | Sugar: 4g | Vitamin A: 7IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 0.2mg