This raspberry vinaigrette is our 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 easy to make using only five ingredients!
1cupfresh raspberries, see notes
4large basil leaves
1tablespoonapple cider vinegar
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.
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.