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A jar of raspberry vinaigrette on a surface with a spoon in it and you can see raspberries in the foreground and salad in plates in the background.
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Fresh Raspberry Vinaigrette Recipe

This homemade raspberry vinaigrette dressing is made with 8 simple ingredients and is customizable based on your preferences. Use for salads or as a marinade. Bonus points: it's seedless!
Prep Time10 minutes
Total Time10 minutes
Recipe Author Lynn April
Servings: 16 Tablespoons

Ingredients

  • 6 ounces (171g) fresh raspberries1
  • ¼ cup (60mL) extra virgin olive oil
  • ¼ cup (60mL) red wine vinegar
  • 1 Tablespoon (15mL) fresh lemon juice
  • 1 Tablespoon (15ml) honey optional2
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly cracked black pepper
  • ⅛ teaspoon garlic powder

Instructions

  • Place a fine mesh strainer over a small bowl or glass measuring cup. Place the raspberries in the strainer, then use a fork to mash the berries.
    6 ounces (171g) fresh raspberries1
  • When all the berries are mashed, use the back of a large spoon to push the pulp through the strainer. Be patient as it will take a bit of time for the puree to come through. You are looking for about ⅓ cup of puree. Discard remaining pulp.
  • Add the olive oil, red wine vinegar, lemon juice, honey, salt, black pepper, and garlic powder and whisk until combined. I like to use a handheld milk frother to pulse the mixture. You can also transfer the mixture to a lidded jar and shake to combine.
    ¼ cup (60mL) extra virgin olive oil, ¼ cup (60mL) red wine vinegar, 1 Tablespoon (15mL) fresh lemon juice, 1 Tablespoon (15ml) honey, ¼ teaspoon salt, ⅛ teaspoon garlic powder, ⅛ teaspoon freshly cracked black pepper
  • Taste the vinaigrette and season with additional honey, salt, pepper, garlic powder, or whatever other seasonings to your liking. Store vinaigrette in a covered container in the refrigerator until ready to use, or for up to one week. If the oil hardens, you can gently warm the jar in the microwave for about 10 seconds or run it under hot water.

Notes

  1. Raspberries: fresh raspberries are preferred, but frozen will work, too. Thaw frozen raspberries before using. 
  2. Honey: this is optional as some folks prefer a totally unsweetened dressing. You can use agave or another liquid sweetener, if you prefer. 
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1Tablespoon | Calories: 40kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 37mg | Potassium: 20mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.1mg
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