This raspberry vinaigrette dressing has been a favorite of mine for years. I use it every spring and summer for any type of berry salads or on grilled chicken and salmon salads. I remember buying this dressing at grocery stores for years, until I realized how easy it is to make at home. It’s the perfect combination of sweet and tangy and tastes amazing on my Strawberry Spinach Salad!😊
Ingredients You’ll Need
This raspberry vinaigrette only requires 4 main ingredients and it tastes way better than store-bought dressing. You’ll need some fresh raspberries, extra virgin olive oil, red wine vinegar, and a little honey. Then just add salt & pepper to enhance the flavor and you'll have a super easy and delicious homemade raspberry dressing in no time!
How To Make Raspberry Vinaigrette
Step One: Rinse and dry the raspberries. Then add all the ingredients to a food processor or small blender.
Step Two: Blend for several seconds until the dressing is smooth or until you reach your desired consistency. That’s it!
How To Store This Dressing
Of course this dressing is best used right away, but store any leftover dressing in an airtight container in the fridge for up to 7 days. I prefer these small 8oz mason jars for storage.
And this homemade raspberry dressing tastes absolutely amazing over a fresh strawberry salad like the one pictured above! Yum!!
Raspberry Vinaigrette Dressing
Equipment
Ingredients
- 1 ½ cups raspberries, rinsed (about 6 oz.)
- â…“ cup extra virgin olive oil
- 3 Tablespoons red wine vinegar
- 2 Tablespoons honey
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Wash the raspberries to remove any dirt or debris, then dry them with paper towels. Add the raspberries to a food processor or blender along with the rest of the ingredients.
- Blend all of the ingredients together until the vinaigrette dressing is smooth. Drizzle over your favorite green salad or fruit salad. Enjoy!
Notes
- Refrigerate any leftover dressing in a tightly sealed container in the refrigerator for up to 7 days.
- Update: In the past I included a little lemon juice in this recipe to brighten it a bit, but I recently re-tested it and realized it doesn’t need it. So I updated the recipe to remove the lemon which makes it even easier to make!😉
Nutrition
This recipe was originally published in June 2022. It has been completely updated and refreshed with new photos and information.
Pamela says
Excellent dressing! Will be making it over and over!
Michael says
I found the recipe to be a bit too pungent so I added 4 tablespoons of milk to soften the tang and I think it's an improvement.
Janet says
Tell me please, would this work with Macadamia Oil or Liquid Coconut Oil? Both are available in my Country with no nasties.
Marsha says
Hi Janet, I've never tried either of those oils with this recipe, so I really couldn't give a fair opinion.