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A spoon drizzles pink, creamy raspberry vinaigrette into a small glass jar filled with the same sauce, set on a light beige surface.
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Fresh Raspberry Vinaigrette Recipe

Fresh raspberries and a spoonful of good preserves give this vinaigrette a bright, deep fruit flavor that bottled dressing can't touch.
Prep Time15 minutes
Total Time15 minutes
Course: Salad Dressing
Cuisine: American, French, Mediterranean
Keyword: fresh, healthy, no-cook, quick
Servings: 8 servings
Author: Marissa Stevens

Ingredients

  • 1/4 cup red wine vinegar
  • 2 small shallot coarsely chopped
  • 1 cup fresh raspberries
  • 1 tablespoon raspberry preserves or more
  • 2 teaspoons honey
  • 1/3 cup extra-virgin olive oil
  • salt and freshly ground black pepper to taste

Instructions

  • Combine red wine vinegar, shallot, raspberries, raspberry preserves, and honey in a blender pitcher; blend until smooth.
  • With the blender running, slowly stream in the olive oil and blend until the dressing emulsifies. Season to taste with salt and pepper, then pour it through a fine-mesh sieve into a small pitcher, pressing with the back of a spoon to catch the seeds. Serve right away or cover and refrigerate for up to one week.

Notes

  1. If you don't mind seeds, you can skip the step of straining them out.
  2. The recipe makes about 1 1/2 cups dressing. Refrigerate leftovers in an airtight container and use within one week.  

Nutrition

Calories: 106kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 3mg | Potassium: 49mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 0.3mg

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