Raspberry Vinaigrette Recipe
This vibrant and tangy dressing pairs perfectly with salads featuring greens, fruits, nuts, and cheese.
Servings 6 people
Calories 179kcal
Ingredients
- ½ cup fresh raspberries thawed if frozen
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lime juice
- 1 tablespoon granulated white sugar
- 1 teaspoon mayonnaise
- 1 small clove of garlic minced
- ¼ teaspoon salt or to taste
Instructions
- In a blender or food processor, add the raspberries, extra virgin olive oil, red wine vinegar, lime juice, granulated white sugar, mayonnaise, minced garlic, and salt.
- Pulse the mixture until everything is well blended and smooth, about 15-20 seconds.
- Taste the dressing and adjust the seasoning with additional salt if necessary.
- Transfer the dressing to a jar or container and refrigerate until ready to use. Shake well before using to ensure the ingredients are well combined.
Notes
- This raspberry dressing can be stored in an airtight container in the refrigerator for 5-7 days. Make sure to shake it well before each use, as the ingredients may separate while sitting.
- Besides salads, this raspberry dressing works as a marinade for chicken or can be drizzled over grilled vegetables, adding a fresh and fruity flavor to your dishes.
Nutrition
Calories: 179kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.002g | Cholesterol: 0.3mg | Sodium: 102mg | Potassium: 25mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 0.2mg
