Raspberries are one of my favorite fruits. I love adding fresh raspberries to salads and eating them plain for a nighttime treat.
We often buy fresh raspberries in bulk from a local organic farmer when they are in season and freeze them to use for the rest of the year.
Frozen raspberries are an enjoyable snack on their onw, but we mainly use them in popsicles and in homemade raspberry vinaigrettes.
Homemade Raspberry Vinaigrette
Store bought vinaigrette recipes often contain high fructose corn syrup, vegetable oils and preservatives. I prefer to make this version fresh instead and often whip up a batch for a lunch salad.
Any vinegar can be used in this recipe but I prefer white wine vinegar or coconut water vinegar. I’ve also used kombucha before and it gives excellent flavor.
AIP: When I’m following my autoimmune diet, I use coconut water vinegar or kombucha as the vinegar in this recipe.
If you like raspberry vinaigrette, try this natural homemade version. You can also check out my other favorite homemade salad dressing recipes here.
Not just for salads…
While Raspberry Vinaigrette is a classic salad dressing, it can also be used various other ways. It makes an excellent marinade for meats, especially red meat, or drizzled over roasted vegetables or potatoes.
Raspberry Vinaigrette Dressing Recipe
Yield 4 +
A simple and delicious raspberry vinaigrette recipe with real raspberries, olive oil, vinegar or kombucha and raw honey.
- 1/2 cup white wine vinegar
- 1/4 cup olive oil
- 1/4 cup fresh or frozen raspberries
- 2 teaspoons honey
- Put all ingredients in blender or food processor and blend until smooth.
- Store in the fridge for up to four days, though it is best when used freshly made.
What is your favorite salad dressing? Share below!