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Homemade Raspberry Vinaigrette Recipe
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Raspberry Vinaigrette Dressing Recipe

Katie WellsSep 2, 2014Updated: Jan 3, 2020
Reading Time: 2 min

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Wellness Mama » Blog » Recipes » Condiment Recipes » Raspberry Vinaigrette Dressing Recipe
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  • Homemade Raspberry Vinaigrette
  • Raspberry Vinaigrette Dressing 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 own, 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 fresh version 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

Raspberry Vinaigrette Dressing Recipe

Katie Wells
A simple and delicious raspberry vinaigrette recipe with real raspberries, olive oil, vinegar or kombucha, and raw honey.
4.09 from 12 votes
Print Recipe Pin Recipe
Prep Time 2 mins
Total Time 2 mins
Course Condiment
Servings 1 cup
Calories 73 kcal

Ingredients
  

  • ½ cup white wine vinegar
  • ¼ cup olive oil
  • ¼ cup fresh or frozen raspberries
  • 2 tsp  honey or maple syrup

Instructions
 

  • Put all ingredients in blender or food processor and blend until smooth.

Notes

Drizzle over a salad or roasted vegetables or use as a marinade for meat. 
Store in the refrigerator for up to four days, though it is best when used freshly made.

Nutrition

Serving: 2TBSPCalories: 73kcalCarbohydrates: 4.4gProtein: 0.1gFat: 6.3gSaturated Fat: 0.9gSodium: 1mgFiber: 0.4gSugar: 3.9g
Tried this recipe?Let us know how it was!

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What is your favorite salad dressing? Share below!

Category: Condiment Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (18 Comments)

  1. Alyse

    September 15, 2015 at 2:47 PM

    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!

    Reply
    • Wellness Mama

      September 22, 2015 at 4:12 PM

      you could use maple syrup or omit it

      Reply
  2. mariam

    September 2, 2015 at 12:39 PM

    Fresh,easy to make and yummy.

    Reply
  3. mariam

    September 2, 2015 at 12:35 PM

    Absolutely fresh and tasty.

    Reply
  4. Lee Weiner

    March 31, 2015 at 12:55 PM

    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!

    Reply
  5. Glenda

    September 18, 2014 at 12:09 AM

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

    Reply
  6. Kristopher

    September 9, 2014 at 1:50 PM

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

    Reply
  7. Sarah

    September 7, 2014 at 9:28 AM

    5 stars
    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 🙂

    Reply
  8. David

    September 7, 2014 at 9:25 AM

    5 stars
    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.

    Reply
  9. Amy

    September 6, 2014 at 6:28 PM

    How long will this stay good in the refrigerator?

    Reply
  10. Ruth

    September 3, 2014 at 9:29 PM

    5 stars
    Sexiest dressing ever.

    Reply
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