Fresh Raspberry Vinaigrette Dressing

Raspberry Vinaigrette Recipe

Raspberries are loaded with antioxidants, and they’re delicious, so I always have a bag of raspberries in my freezer. In the summer I buy fresh raspberries when they’re in abundance, in the winter I’m always stocked up on frozen berries. Normally, I add them to my smoothies, but I recently started making this fruity and fresh raspberry vinaigrette dressing and it is everything! Try it with my simple tossed green salad, or with this delicious kale salad recipe! Drizzle this bright and fruity raspberry vinaigrette over a simple salad to up your salad game. We all want that extra health boost in our food, don’t we? Plus, who buys store-bought dressing nowadays? I mean, seriously, this easy raspberry vinaigrette recipe literally takes just 5 minutes of your time, and you can keep it in the fridge for up to a week! I love the vibrant color of this raspberry dressing and the sweetness that it adds to my salads. So let’s talk about the recipe! Another simple vinaigrette that I know you will love, is this easy apple cider vinaigrette, so be sure to check it out.

How to Make Raspberry Vinaigrette

The easiest way in my option is to blend all of the ingredients in a small bowl or jug using an immersion blender. It doesn’t create any mess, and there is almost no washing up to do afterward. What you’ll need to make this raspberry vinaigrette dressing: Raspberries (fresh or frozen), a shallot, red wine vinegar, olive oil, and salt. If you don’t have an immersion blender, you can use a food processor or just a blender. Add all of the ingredients and blend for 30 seconds-1 minute. If you want a super smooth salad dressing, you can run it through a fine mesh strainer to get rid of the raspberry seeds. But I like keeping the small seeds, I think that they’re healthy and they add some texture to the dressing. Either drizzle the vinaigrette directly on your salad, or transfer to a glass jar and keep it in the fridge until you’re ready to use it.