Raspberry Vinaigrette
This is a great summer salad dressing, it’s super fresh and a little tangy. You can also use a blend of mixed berries instead of raspberries.
Course
Salad Dressing
Cuisine
American
Keyword
olive oil
,
raspberry
,
red wine vinegar
Servings
Prep Time
12
Servings
10
Minutes
Servings
Prep Time
12
Servings
10
Minutes
Ingredients
1 – 1 1/2
Cups
Raspberries
fresh or frozen, or you can used a mix of berries
1/2
Cup
Olive Oil
1/4
Cup
Red Wine Vinegar
1
Small
Shallot
diced (or red onion)
1
Teaspoon
Dijon mustard
1/4
Teaspoon
Redmond’s Sea Salt
Fresh Ground Black Pepper
to taste
1 – 2
Tablespoon
Water
only if needed to thin out
Instructions
Add all ingredients to a food processor or blend and blend for 60 seconds. Start with one cup of berries.
Add 1-2 tablespoons of water if you prefer the dressing less thick.
Store in the refrigerator for up to 7 days.
Recipe Notes
I only add the water if I need to thin the dressing out.
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