This raspberry vinaigrette is one of those simple dressings I love to whip up to add a fruity, colorful touch to salads. I have it ready in 5 minutes with fresh raspberries, extra virgin olive oil, apple cider vinegar, salt, and pepper. These amounts make two servings, perfect for switching up your everyday salad dressing.
All I need to do is gather the ingredients and blend them briefly. The raspberries bring flavor and body, while the apple cider vinegar adds that lovely tart note. If you're looking for an easy raspberry dressing without added sugar or complicated ingredients, this is a wonderful option.
To keep mixing up your salad dressings, check out my Apple Vinaigrette and my Citrus Mustard Vinaigrette.
I'd store it in a clean, tightly sealed container in the fridge and use it within 1-2 days. Give it a good stir before serving, as the oil can separate from the rest of the dressing.
Yes, you can swap fresh for frozen raspberries. Thaw them in the fridge and drain any excess liquid before blending so your vinaigrette doesn't turn out too watery.
If you prefer a smoother texture, pass the vinaigrette through a fine-mesh strainer after blending. Press gently with a spoon to push the pulp through while leaving the seeds behind.
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics
Sauces & basics
