Raspberries are excellent on their own, but they also make a bright, flavorful vinaigrette that elevates salads, roasted vegetables, and grilled proteins. A cup of raspberries is only about 52 calories, contains roughly 7 grams of fiber—more than many baked goods—and provides vitamin C and antioxidants, making this dressing both delicious and nutritious.
This raspberry vinaigrette is versatile and quick to prepare. Use it on mixed greens, grain bowls, as a marinade for chicken or salmon, or drizzled over roasted vegetables for a sweet-tart finish.
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Raspberry Vinaigrette
Prep Time10 minutes
Total Time10 minutes
Ingredients
- 1 pint raspberries
- 2 cloves garlic peeled & minced
- 1 shallot peeled & minced
- 1/4 cup white balsamic vinegar
- 3/4 cup olive oil extra virgin
- salt and pepper to taste
Instructions
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Place the raspberries and white balsamic vinegar in a blender and puree until smooth.
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Transfer the puree to a bowl and whisk in the garlic and shallot.
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Slowly drizzle in the extra virgin olive oil while whisking constantly to emulsify the dressing.
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Season with salt and pepper to taste. Adjust vinegar or oil if you prefer a tangier or milder dressing.
Nutrition information is automatically calculated and should be used as an estimate only.
Additional Info
Course: Salads
Cuisine: Vegetarian
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