This Raspberry Vinaigrette is ridiculously easy to make with a few pantry staples. It’s sweet, tangy, delicious, and will make an ordinary salad stand out.
Easy Raspberry Vinaigrette Recipe
I think what makes a great salad is kick-ass vinaigrette! I mean, sure, the greens, the veggies, the protein, and grains are important. But when it comes to pulling it all together a great vinaigrette, or dressing, is what you need to get the job done. And this Raspberry Vinaigrette gets the job done, for sure!!!
I love everything about this Raspberry Vinaigrette.
It has a beautiful reddish color.
It has a sweet and tangy flavor.
Best part? It’s super easy to make. So, you no longer have an excuse to buy it at the store.
Raspberry Vinaigrette Ingredients
You’ll need:
- Raspberries, fresh or frozen
- Red wine vinegar
- Honey
- Salt
- Black pepper
- Fresh basil leaves
- Oil (I used light tasting olive oil)
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
What oil to use to make Raspberry Vinaigrette
Use a mild-flavored oil, such as light oil, vegetable oil, canola oil, or soy oil so the flavor won’t overwhelm the delicate raspberry flavors.
Sign up with your email address to receive egg-free recipes.
How to make Raspberry Vinaigrette
- In a blender or food processor combine raspberries, red wine vinegar, honey, salt, pepper, and basil. Process until well combined.
- With the food processor still running, drizzle in the oil until the salad dressing comes together and emulsifies.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
STORING
My favorite part is that it can be prepped ahead of time and tossed together just before serving. Anything to make things easier is a huge bonus. Store the vinaigrette in a jar. It will keep for weeks in the fridge. Just let it come to room temperature, so the oil liquefies, and shake to combine.
This Raspberry Vinaigrette makes an ordinary salad stand out!!
Store-bought? Never again.
Looking for more dressing recipes?
Raspberry Vinaigrette
Ingredients
- 1/2 cup raspberries, fresh or frozen
- 1/4 cup red wine vinegar (see notes)
- 2-3 tablespoons honey
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup fresh basil leaves (optional)
- 1/2 cup oil (see note)(I use light olive oil)
Instructions
- In a blender or food processor combine raspberries, red wine vinegar, honey, salt, pepper, and basil. Process until well combined.
- With the food processor still running, drizzle in the oil until the salad dressing comes together and emulsifies. Taste and adjust to your liking if necessary. Allow flavors to blend at room temperature for a few minutes before serving.
- Store fresh-made vinaigrette in a covered container in the fridge for 3 to 4 days. Whisk before serving.
Nutrition
-
- Salad Dressing Shaker
-
- Bamboo Cutting Boards
-
- Mini Food Processor
-
- Chef Knife
Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, Twitter, and Facebook for more fun!
?When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
* This post contains affiliate links, thank you for the support in keeping Mommy’s Home Cooking up and running!
Originally posted in July 2017, post content edited to add more helpful information, no change to the recipe in July 2020.
