HOMEMADE RASPBERRY VINAIGRETTE — Made with fresh or frozen raspberries, olive oil and vinegar, this sweet and tangy salad dressing adds delicious berry flavor to any salad recipe.
Nothing beats the fresh taste of a homemade salad dressing, and this Homemade Raspberry Vinaigrette is one of my all time favorites.
Of course, I love the convenience of bottled salad dressing, and I use them all the time, but when I don’t feel rushed to get dinner on the table, I like to take a few extra minutes and make my own dressings.
And let’s be honest, a few minutes is literally all it takes to throw the ingredients for this dressing into a blender or food processor and push a button.
And the end result is always so much better than the pre-made salad dressing off of the grocery store shelf.
Plus, I think it makes my family and friends feel a little extra special when I serve up a salad tossed with a made-from-scratch salad dressing.
I often use frozen raspberries in this recipe, because they’re easier to keep on hand. Just be sure to thaw them before you whip up a batch of this tasty vinaigrette.
This salad dressing is also a fantastic way to use up those raspberries in your refrigerator that are a little past their prime. You know, the ones you don’t want to eat, but don’t want to throw out either.
As with almost any recipe, this one is especially suited to being tweaked to suite your tastes, and what you have on hand.
I like to add a little sugar, but feel free to leave it out if you prefer. Sometimes I throw in a mix of berries. And when I don’t have any shallots, I substitute red or yellow onion.
One thing is for sure, you are going to love this Homemade Raspberry Vinaigrette. And it keeps for up to a week in the refrigerator, so you can always have it on hand.
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Tips for Choosing and Storing Raspberries
Appearance: Look for berries that are bright and uniform in color. Avoid berries that look dull, dark, wrinkled or dried out. Be sure to check the container for crushed or moldy berries–don’t forget to check the bottom too!
Storing: Do not wash raspberries until you are ready to use them. Store them in the container you bought them in, or some type of breathable container. Avoid keeping them in the coldest part of your fridge.
To freeze raspberries, arrange them in a single layer on a baking sheet. Place them in the freezer for a few hours, then pour the frozen berries into a large zip-top plastic bag or container. Frozen berries will keep for up to 10 months.
Here’s what you’ll need to make Homemade Raspberry Vinaigrette
- Produce: raspberries, shallots
- Olive oil
- Red wine vinegar
- Salt and pepper
- 2 cups fresh or frozen raspberries
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon chopped shallot
- 1 tablespoon sugar
- Salt and pepper, to taste
- Add all of the ingredients to a blender or food processor and puree until smooth, 30-60 seconds.
- Transfer to an airtight container and store in the refrigerator for up to one week.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 102Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 26mgCarbohydrates: 5gFiber: 2gSugar: 3gProtein: 0g
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Who Dished It Up First: This is an original recipe