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Put down the bottled salad dressing and jazz up your salads with a fresh raspberry balsamic vinaigrette! It's simple to make. Just a few minutes and a blender and you'll have a thick, sweet and spicy dressing for salads, chicken, salmon, and more.
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Fresh Raspberry Balsamic Vinaigrette

Put down the bottled salad dressing and jazz up your salads with a fresh raspberry balsamic vinaigrette! It's simple to make. Just a few minutes and a blender and you'll have a thick, sweet and spicy dressing for salads, chicken, salmon, and more.
Course Condiment
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Calories 175kcal

Ingredients

  • 1/2 cup fresh raspberries, or thawed frozen raspberries
  • 1 tbsp balsamic vinegar
  • 1 tbsp orange juice
  • 1 tsp honey, or agave
  • 1/2 tsp dijon mustard
  • 1/2 tsp kosher salt
  • 1/2 cup extra virgin olive oil

Instructions

  • Add the raspberries, vinegar, orange juice, honey, mustard, and salt to a blend. Pulse the blender until the dressing is mostly pureed. Then turn the blender to on and pour in the olive oil with it running.
  • Set a fine mesh strainer over a bowl. Pour the dressing into the strainer and work it through. Discard the seeds. Taste the dressing and add more salt if needed.
  • The dressing can be stored in the refrigerator, tightly covered, for 3-4 days.

Notes

Squish the raspberries into the cup so it's a full half cup and not mostly air.

Nutrition

Calories: 175kcal