Raspberry Vinaigrette Dressing Recipe
This raspberry vinaigrette is my go-to for the summer salad season. It will liven up the simplest bed of greens with its rosy red color and sweet-tart taste. It's fresh, fruity, and incredibly easy to make with just five ingredients!
Ingredients
- 1 cup fresh raspberries, see notes
- 4 large basil leaves
- 3 tablespoons olive oil
- 3 tablespoons honey
- 1 tablespoon apple cider vinegar
Instructions
- Place the raspberries, basil, olive oil, honey, and apple cider vinegar into your blender.1 cup fresh raspberries, 4 large basil leaves, 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 3 tablespoons honey
- Blend on high speed until smooth. If needed, add water one tablespoon at a time until the vinaigrette is a pourable consistency.
- Either use this vinaigrette right away or transfer it to a jar to store in your fridge for up to a week.
Notes
We love fresh, summer raspberries. In the winter, when berries aren't as sweet, we find that it is best to use frozen and thawed raspberries instead.
Serving: 1 tablespoon, Calories: 33kcal, Carbohydrates: 3g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 1mg, Potassium: 13mg, Fiber: 1g, Sugar: 2g, Vitamin A: 5IU, Vitamin C: 2mg, Calcium: 2mg, Iron: 1mg