Raspberry Vinaigrette Recipe

I use this raspberry vinaigrette recipe on my Strawberry Spinach Salad recipe, but it is delicious on a variety of salads.

This homemade raspberry vinaigrette is one of my favorite salad dressings. It pares well with any that contains fruit. My favorite salads to serve with this dressing are a mix of leafy greens like spinach, kale, arugula, and Swiss chard and fresh berries such as blueberries, strawberries, blackberries, and of course, raspberries. The possibilities are endless!

When I have some of this raspberry dressing leftover, I use it as a marinade for salmon.

Raspberry Vinaigrette Recipe

This raspberry vinaigrette dressing is made with real raspberries. I usually use fresh raspberries, but you can use frozen raspberries if berries are not in season. The yogurt adds a creaminess to the dressing, but you can leave it out if you prefer a more traditional vinaigrette.

Ingredients:

½ cup raspberries, fresh or frozen
¼ cup apple cider or balsamic vinegar
2 – 3 teaspoons sugar depending on how sweet the berries are
2 teaspoons Dijon mustard (or 1 teaspoon dry mustard)
¼ cup avocado or walnut oil
2 tablespoons raspberry yogurt (optional)
pinch of salt
dash of pepper

Directions:

Add raspberries, vinegar, sugar, and mustard to a blender or food processor and puree until smooth. Transfer to a mason jar or cruet.
Slowly add oil until well combined.
Stir in yogurt until combined.
Add salt and pepper to taste. Close the lid and shake to combine ingredients.
Drizzle the salad dressing over your salad.

This dressing can be stored in a sealed container for up to a week in your refrigerator.

Printable Recipe for Raspberry Vinaigrette

Raspberry Vinaigrette Recipe

Prep time

5 mins

Total time

5 mins

This creamy raspberry vinaigrette dressing recipe is easy to make.

Author: Alea

Recipe type: Salad Dressing

Cuisine: American

Serves: 12

Ingredients

½ cup raspberries, fresh or frozen
¼ cup apple cider or balsamic vinegar
2 teaspoons sugar
2 teaspoons Dijon mustard (or 1 teaspoon dry mustard)
¼ cup avocado or walnut oil
2 tablespoons raspberry yogurt
pinch of salt
dash of pepper

Directions

Add raspberries, vinegar, sugar, and mustard to a blender or food processor and puree until smooth. Transfer to a mason jar or cruet.
Slowly add oil until well combined.
Stir in yogurt until combined.
Add salt and pepper to taste. Close the lid and shake to combine ingredients.
Drizzle the salad dressing over your salad.