Raspberry Vinaigrette

This homemade, seedless raspberry vinaigrette dressing is made with 8 simple ingredients and is customizable based on your preferences. Use on fresh salads or as a sweet and zesty marinade.

Servings: Makes 1 cup of dressing

Download printable recipe card here.

INGREDIENTS:

  • 6 ounces (171g) fresh raspberries

  • ¼ cup (60mL) extra virgin olive oil

  • ¼ cup (60mL) red wine vinegar

  • 1 tablespoon (15mL) fresh lemon juice

  • 1 tablespoon (15ml) honey (optional)

  • ¼ teaspoon salt

  • ⅛ teaspoon freshly ground black pepper

  • ⅛ teaspoon garlic powder

 

How to make RASPBERRY VINAIGRETTE:

  1. 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.

  2. 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.

  3. Add the olive oil, red wine vinegar, lemon juice, honey, salt, black pepper, and garlic powder and whisk until combined. You can also transfer the mixture to a lidded jar and shake to combine.

  4. Taste the vinaigrette and season with additional honey, salt, pepper, and garlic powder to your liking.

  5. 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.

This recipe is brought to you in partnership with Fresh April Flours.

Rachel Perry