This raspberry vinaigrette is ridiculously easy to make with just a few basic ingredients. It’s sweet, tangy and delicious and highlights an ordinary salad.
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Easy raspberry vinaigrette recipe highlights
I think what makes a great salad is a great vinaigrette! I mean, sure, the veggies, veggies, protein, and grains matter. But when it comes to bringing it all together, a great vinaigrette or dressing is what you need to get the job done. And this raspberry vinaigrette definitely gets the job done!!!
I love everything about this raspberry vinaigrette. It has a nice red color. It has a Cute and sharp Taste.
best part? It is super easy to make and it can be prepared in advance and thrown together just before serving. Anything that makes things easier is a huge bonus. So you no longer have an excuse to buy it in the store.
Ingredients Raspberry Vinaigrette & Remarks
Please check the recipe card at the bottom of the post for exact amounts and detailed instructions (scroll down).
You need:
- raspberries: You can use fresh or frozen.
- red wine vinegar: You can substitute red wine vinegar for apple cider vinegar, white wine vinegar, or rice vinegar. Just try to avoid plain distilled white vinegar. It has a very strong, harsh flavor that doesn’t do very well in vinaigrettes in general.
- Treasure: You can substitute honey for maple syrup or agave syrup.
- Salt
- Black pepper
- Fresh basil leaves
- oil: Use an oil with a mild taste, e.g. B. light oil, vegetable oil, canola oil or soybean oil, so that the taste does not overwhelm the delicate raspberry aromas.
Best oil for this vinaigrette
Use mild-flavored oil, such as light oil, vegetable oil, canola oil, or soybean oil, so the flavor doesn’t overwhelm the delicate raspberry flavors.
How to make raspberry vinaigrette
Please check the recipe card at the bottom of the post for exact amounts and detailed instructions (scroll down).
- mixture
In a blender or food processor, combine raspberries, red wine vinegar, honey, salt, pepper, and basil. Process until well mixed.
- Emulsify
With the food processor still running, drizzle in the oil until the salad dressing comes together and emulsifies.
- Adjust spices
Experiment and adjust as needed. You can add more salt, pepper, vinegar or honey. Allow the flavors to blend at room temperature for a few minutes before serving.
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storage
Store the vinaigrette in a glass. It keeps well in the fridge for 5-7 days. Just let it come to room temperature so the oil liquefies and shake to combine.
frequently asked Questions
I recommend using a mild flavored oil, such as light oil, vegetable oil, canola oil, or soybean oil, so the flavor of the oil doesn’t overwhelm the delicate raspberry flavors.
Olive oil is made from olives, and their skin contains natural waxes that protect the fruit as it grows. This harmless natural wax ensures that the vinaigrette sets at low temperatures. This solidification process is therefore completely natural and does not affect the quality.
Let it sit on the counter at room temperature for about 10 – 15 minutes, then shake well. If you are in a hurry, you can also hold the jar (with lid) under warm water to speed up the process. It will be as good as new!
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Recipe card 📖
Raspberry Vinaigrette
This raspberry vinaigrette is ridiculously easy to make with just a few basic ingredients. It’s sweet, tangy, delicious and will make an ordinary salad stand out.
instructions
-
In a blender or food processor, combine raspberries, red wine vinegar, honey, salt, pepper, and basil. Process until well mixed.
-
With the food processor still running, drizzle in the oil until the salad dressing comes together and emulsifies. Experiment and adjust as needed. Allow the flavors to blend at room temperature for a few minutes before serving.
-
Store freshly made vinaigrette in a covered container in the refrigerator for 5-7 days. Whisk before serving.
VINEGAR: You can substitute red wine vinegar for apple cider vinegar, white wine vinegar, or rice vinegar. Just try to avoid plain distilled white vinegar. It has a very strong, harsh flavor that doesn’t do very well in vinaigrettes in general.
OIL: Use a mild-flavored oil, such as light oil, vegetable oil, canola oil, or soybean oil, so the flavor doesn’t overwhelm the delicate raspberry flavors.
LOAD freshly prepared vinaigrette in a covered container in the refrigerator for 5 – 7 days. Whisk before serving.
As you prepare this recipe, please read the entire content of the post for lots of tips, tricks, variations, and FAQs.
★ did you make this recipe Don’t forget to leave a star rating below!
Please note that nutritional information is a rough estimate and may vary depending on the products used.
nutrition
Portion: 2tablespoonCalories: 144kcal
Originally posted July 2017, edited post content to add more helpful information, no change to recipe January 2023.