Raspberry Vinaigrette
Creamy, sweet and tangy raspberry vinaigrette uses fresh raspberries for a mouthwatering homemade dressing perfect for any fresh salad. Recipe can be doubled keeping ingredient proportions the same.
Servings 6 2-tablespoon servings (total amount: 3/4 cups)
Calories 106kcal
Ingredients
- 1 6- ounce carton fresh Raspberries slightly over 1 cup
- 1 tablespoon water
- 1 tablespoon Granulated Sugar
- ¼ cup olive oil
- 3 tablespoons Red Wine Vinegar
- 1 tablespoon plain yogurt not Greek yogurt
- 1 teaspoon Dijon Mustard
- Pinch of Kosher salt
Instructions
- In a small saucepan combine the fresh raspberries, water, and sugar over medium heat. Bring to a low boil can cook for 3 minutes breaking up raspberries with a spatula as they cook.
- Remove from heat and allow to fully cool (approximately 15 minutes).
- Pour the raspberry mixture through a fine mesh strainer or sieve, pressing with a pliable spatula to release all the liquid. Discard the content in the sieve.
- Add all remaining ingredients and the raspberry puree into a blender or food processor. Blend until fully combines and smooth.
- Pour over green salads or fruit salads and enjoy!
Notes
Fresh raspberries are recommended though frozen thawed raspberries can be substituted. Allow them to sit on paper towels to absorb excess moisture before starting the recipe.
How to Store
Store in an airtight container or glass jar (sealed) in the refrigerator for up to 5 days to preserve freshness.
Nutrition
Calories: 106kcal | Carbohydrates: 5g | Protein: 0g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 12mg | Potassium: 42mg | Fiber: 1g | Sugar: 3g | Vitamin A: 10IU | Vitamin C: 7.4mg | Calcium: 11mg | Iron: 0.3mg