Raspberry Vinaigrette Dressing Recipe

Homemade Raspberry Vinaigrette Recipe

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.

Homemade Raspberry Vinaigrette Recipe

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Raspberry Vinaigrette Dressing Recipe

Prep

Total

Yield 4 +

A simple and delicious raspberry vinaigrette recipe with real raspberries, olive oil, vinegar or kombucha and raw honey.

Ingredients

  • 1/2 cup white wine vinegar
  • 1/4 cup olive oil
  • 1/4 cup fresh or frozen raspberries
  • 2 teaspoons honey

Instructions

  1. Put all ingredients in blender or food processor and blend until smooth.
  2. Store in the fridge for up to four days, though it is best when used freshly made.

Courses Condiment

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Reader Comments

  1. Sexiest dressing ever.

  2. How long will this stay good in the refrigerator?

  3. At home we make a dressing we call the ” grudge”, It consists of 1 cup of olive oil,1 tbs of fresh chopped italian parsley,1 tsp of granulated garlic pwdr and pepper to taste. It is delicious on grilled beef.

  4. I love the idea of using kombucha as the vinegar. I have just picked and frozen lots of raspberries so I will be trying this out! I have also picked blackberries which could work as well – would be nice with some venison 🙂

  5. I thought you’re not supposed to put olive oil in a blender, because it can get bitter?

  6. Can I use Apple cider vinegar instead of the white wine vinegar?

  7. My fix to this recipe is a great quality balsamic vinegar and half what it says here. i followed this recipe step by step and it is: terrible!! the white vinegar is just tasteless and sour!

  8. Absolutely fresh and tasty.

  9. Fresh,easy to make and yummy.

  10. What can you use to replace the honey? Or can you just leave it out? I have a sensitivity to honey but would love to try out the recipe. Thanks!

  11. Made for an arugula salad with feta cheese, strawberries and toasted almonds. Delish!

  12. Have you canned this recipe? I have gallons of fresh berries and woyld love to can a huge batch/ also could you use apple cider vinegar instead of white??

  13. It’s a great recipe! I used a little basamlic vinegar as someone suggested. Good addition. Changes the color a lot though. I also used more raspberries. Does anyone have spice/herb addition suggestions? Only giving it a 4 because I want optional spices/variations included.