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