Tired of the same old boring salads? Let’s fix that! This homemade Raspberry Vinaigrette is a total game-changer. It’s the perfect balance of sweet, tangy, and savory, with a gorgeous jewel-toned hue that will make any green salad pop. Forget those preservative-laden bottles from the store; you can whip up this vibrant, fresh dressing in less than 5 minutes with just a handful of pantry staples. It’s so simple, you’ll wonder why you ever bought dressing before. Get ready to drizzle this liquid gold on everything!
Ingredients
• 1⁄4 cup / 60 ml balsamic vinegar
• 2 tbsp / 30 ml fresh lime juice
• 1⁄4 cup / 85 g raspberry preserves
• 2 tbsp / 30 ml Dijon mustard
• 1⁄2 tsp / 2.5 g sugar
• 3⁄4 cup / 180 ml extra virgin olive oil
• Salt and freshly ground black pepper, to taste
Instructions
1. Combine the balsamic vinegar, lime juice, raspberry preserves, Dijon mustard, and sugar in a blender or food processor. Blend on high until the mixture is completely smooth.
2. With the blender running on high, slowly stream in the olive oil. Adding the oil gradually is key to creating a stable, creamy emulsion that won’t separate.
3. Once all the oil is incorporated, taste the vinaigrette and season generously with salt and pepper. Blend one last time to combine. Serve immediately or store for later.
Nutritional Information
• Yields: 1 1/4 cupsServing Size: 1 tablespoonCalories: 87Fat: 8gCarbohydrates: 10gSugar: 9gSodium: 19mgProtein: 0gFiber: 0g
Pro Tips
• For a fresher, less sweet dressing, substitute 1/2 cup of fresh or frozen (and thawed) raspberries for the preserves. Muddle them with the sugar before blending.
• Swap the balsamic for white wine vinegar or apple cider vinegar for a brighter, sharper flavor profile that pairs wonderfully with delicate greens.
• This vinaigrette doubles as a fantastic marinade for tofu or tempeh, or as a finishing drizzle over grilled halloumi and roasted vegetables.
• Store the vinaigrette in an airtight jar in the refrigerator for up to two weeks. The oil may solidify or separate when chilled; simply let it sit at room temperature for 15-20 minutes and shake vigorously before using.
FAQ
Q: Is this raspberry vinaigrette recipe vegan
A: Yes, this recipe is naturally vegan as written. All the ingredients are plant-based. For strict vegans, ensure your brand of sugar is not processed with bone char, or simply substitute it with maple syrup or agave nectar.
Q: What vegetarian proteins pair well with this dressing
A: This vinaigrette is fantastic for elevating vegetarian proteins. Use it as a marinade for tofu or tempeh, drizzle it over grilled halloumi, or toss it with a quinoa or chickpea salad. It also pairs beautifully with salads topped with goat cheese or feta.
Q: Can I make this raspberry vinaigrette without refined sugar
A: Absolutely. You can easily replace the 1/2 teaspoon of sugar with an equal amount of maple syrup or agave nectar for a delicious, refined sugar-free version. Adjust the amount to your desired sweetness.
Q: How should I store this homemade vinaigrette and for how long
A: Store the vinaigrette in an airtight jar in the refrigerator for up to two weeks. The olive oil may solidify when chilled, which is completely normal. Just let it sit on the counter for 15-20 minutes and shake vigorously before use to make it smooth and creamy again.
