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Close up front view of raspberry vinaigrette dressing in a mason jar.

Raspberry Vinaigrette Dressing

Author: Marsha McDougal
This Raspberry Vinaigrette Dressing is the perfect combination of sweet & tangy and tastes amazing over any spring or summer salad!
5 from 1 vote
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Prep Time 5 minutes
Total Time 5 minutes
Servings 8 servings

Equipment

Ingredients
  

  • 1 ½ cups raspberries, rinsed (about 6 oz.)
  • ⅓ 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

  1. Refrigerate any leftover dressing in a tightly sealed container in the refrigerator for up to 7 days.
  2. 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

Serving: 2tablespoonCalories: 108kcalCarbohydrates: 7gProtein: 0.3gFat: 9gSodium: 74mgFiber: 1gSugar: 5g
Course Dressing, Lunch
Cuisine American
DID YOU MAKE THIS RECIPE?Be sure to leave a RATING and COMMENT down below. Your review and feedback is greatly appreciated!