Raspberry Vinaigrette Recipe
This Rasbperry Vinaigrette is bursting with fresh raspberry flavor! It includes just 6 ingredients and it comes together in under 10 minutes!
Servings: 10 servings
Calories: 58kcal
Equipment
Ingredients
- 1 cup fresh raspberries use frozen raspberries in a pinch
- 2 tablespoons balsamic vinegar sub with red wine vinegar
- 1.5 tablespoons pure maple syrup sub with honey; see notes
- 1 tablespoon fresh lemon juice
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt plus more to taste
- 1/8 teaspoon black pepper
- 6 tablespoons olive oil
Instructions
- Place the raspberries, vinegar, maple syrup, lemon juice, dijon, salt and pepper in a food processor and secure the lid.1 cup fresh raspberries, 2 tablespoons balsamic vinegar, 1.5 tablespoons pure maple syrup, 1 tablespoon fresh lemon juice, 1 teaspoon dijon mustard, 1/2 teaspoon salt, 1/8 teaspoon black pepper
- With the machine running, add the olive oil through the feed tube and process until smooth. Taste and adjust the seasoning as necessary.6 tablespoons olive oil
Notes
- Pro tip: For the best flavor, use fresh raspberries when they're in season in the spring and summer months. If using frozen raspberries, thaw and blot dry gently with paper towels.
- The amount of sweetener you need will depend on how sweet your raspberries are. I recommend starting with 1.5 tablespoons of sweetener and adding more to taste.
- Balsamic vinegar makes the dressing brownish red in color. Red wine vinegar will lend a brighter red color but will have more of a tart flavor.
- Store raspberry balsamic vinaigrette in the refrigerator for up to one week.
Nutrition
Calories: 58kcal | Carbohydrates: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 72mg | Fiber: 1g | Sugar: 4g