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raspberry vinaigrette in a clear jar with raspberries in the background
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Raspberry Vinaigrette

Course Salad
Cuisine American
Diet Gluten Free
Keyword raspberries, salad recipes, vinaigrette
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 servings
Calories 136kcal
Author Erin Dooner

Ingredients

  • 1 cup fresh raspberries
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup honey or maple syrup for vegan
  • 2 tablespoons lemon juice
  • 1/2 tablespoon lemon zest
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon coarse-ground black pepper
US Customary - Metric

Instructions

  • In a blender or food processor, combine all the ingredients for the raspberry vinaigrette. Blend until smooth and creamy. Taste and adjust the salt and pepper if needed. Chill if not using right away. The dressing keeps in the fridge for up to 5 days in a sealed jar.

Notes

  • Fresh raspberries work best, but you can also use thawed frozen raspberries if that’s what you have. The flavor is a bit brighter with fresh, which is why I prefer those.

Nutrition

Calories: 136kcal | Carbohydrates: 14g | Protein: 0.3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 196mg | Potassium: 48mg | Fiber: 1g | Sugar: 13g | Vitamin A: 7IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 0.3mg