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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.

Course Salad
Cuisine American
Keyword fresh raspberry salad dressing, raspberry vinaigrette recipe
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 20 minutes
Servings 6 2-tablespoon servings (total amount: 3/4 cups)
Calories 106 kcal
Author Toni Dash

Ingredients

  • 1 6- ounce carton fresh Raspberries slightly over 1 cup
  • 1 tablespoon water
  • 1 tablespoon Granulated Sugar
  • ΒΌ cup olive oil
  • 3 tablespoons Red Wine Vinegar
  • 1 tablespoon plain yogurt not Greek yogurt
  • 1 teaspoon Dijon Mustard
  • Pinch of Kosher salt

Instructions

  1. 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.
  2. Remove from heat and allow to fully cool (approximately 15 minutes).
  3. 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.
  4. Add all remaining ingredients and the raspberry puree into a blender. Blend until fully combines and smooth.
  5. Pour over salad and enjoy! Store left over dressing in an airtight container in the fridge for 4-5 days.
Nutrition Facts
Raspberry Vinaigrette
Amount Per Serving
Calories 106 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Cholesterol 0mg0%
Sodium 12mg1%
Potassium 42mg1%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 0g0%
Vitamin A 10IU0%
Vitamin C 7.4mg9%
Calcium 11mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.