How to Make Raspberry Vinaigrette
This Raspberry Vinaigrette is a restaurant recipe adapted for home chefs. Made with fresh, clean ingredients and bursting with fruit flavor!
Ingredients
- 6 ounces fresh raspberries
- ¼ cup olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon granulated sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Place raspberries, oil, lemon juice, vinegar and mustard in bowl of food processor fitted with knife blade attachment and process 1 to 2 minutes or until smooth.
- Strain mixture through fine-mesh strainer into large measuring cup, using spoon to stir and press the mixture as it passes through the strainer. Discard solids left in strainer.
- Stir sugar, salt and pepper into strained dressing.
Notes
- Feel free to tweak the proportions of vinegar, oil and seasonings to suit your personal preference.
- You can also use frozen, thawed raspberries here!
Serving: 2tablespoons, Calories: 99kcal, Carbohydrates: 4g, Protein: 0.4g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 116mg, Potassium: 50mg, Fiber: 2g, Sugar: 2g, Vitamin A: 11IU, Vitamin C: 8mg, Calcium: 9mg, Iron: 0.3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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