Raspberry vinaigrette is a fruity and sweet vinaigrette recipe. It’s a great salad dressing for the warm spring and summer months and adds a bright pop of raspberry flavor to any salad recipe.
This raspberry dressing is quite versatile, but I love it on my Berry Spinach Salad for an extra boost of raspberry goodness.
When the weather warms up and fresh raspberries are in abundance it’s the perfect time to switch up your normal salad dressing routine with this raspberry vinaigrette. It’s fresh, bright, fruity, sweet and delicious drizzled on a wide range of salad recipes.
Ingredients in Raspberry Vinaigrette
Once you make salad dressings at home, you’ll never want to buy store-bought dressings again. I just looked up the ingredients in many popular raspberry dressing bottles from the supermarket and they contained ingredients such as: added sugar, soybean oil, xanthan gum, potassium sorbate, red 40 and blue 1.
Needless to say, you should never need red and blue dye when mother nature makes raspberries the most beautiful color naturally. So what’s in my raspberry vinaigrette recipe: fresh raspberries (though you could use frozen), olive oil, red wine vinegar, diced shallot, Dijon mustard, salt and pepper. Fresh ingredients makes all the difference.
How to Make Raspberry Vinaigrette
It’s as simple as tossing all of the ingredients into a food processor and blending for about 30 seconds. You don’t want to over-blend as it’s nice to have some smaller bits of the shallot, so just blend until everything is combined.
More Vinaigrette Recipes You’ll Love
And don’t forget to try my Berry Spinach Salad with this raspberry vinaigrette. It’s the perfect salad recipe for spring, summer and 4th of July!
- 1 1/2 cups raspberries, fresh or frozen
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 small shallot, diced (about 2 tbsp)
- 1 tsp Dijon mustard
- 1/4 tsp salt
- pepper, to taste
- Add all ingredients to a food processor and blend for 30 seconds.
- You can store this raspberry vinaigrette for up to a week in the fridge.