Raspberry Vinaigrette
Bright, fruity, and naturally sweet, this raspberry vinaigrette is the best way to dress up spring and summer salads—like my berry spinach salad!
Servings: 12 servings
Equipment
- Tulip Weck Jars My favorite jars for storing salad dressings.
Ingredients
- 1 ½ cups raspberries fresh or frozen (thawed)
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 small shallot diced (about 2 tbsp)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon kosher salt
- ground black pepper to taste
Instructions
- Blend together. Add the raspberries, olive oil, vinegar, shallot, mustard, honey, salt, and pepper to a food processor. Blend for 30 seconds, until creamy.
- Serve or store. Transfer the raspberry vinaigrette to a storage container and serve immediately or store in the fridge.
Notes
- Storage tip: You can store this raspberry vinaigrette for up to a week in the fridge.
Nutrition
Calories: 92kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 54mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 0.2mg