Homemade Raspberry Vinaigrette Recipe
A simple homemade raspberry vinaigrette recipe made with fresh raspberries and red wine vinegar. Dress your salad with this perfect blend of sweet and tart!
Lately, I’ve been craving fresh, leafy greens. It must have something to do with the seasons. Summer is almost here and nothing beats a cool meal on a warm afternoon.
Of course, very few people can sit down to bowl of green leaves without some sort of salad dressing. I’m certainly not one of them.
At the very least I need a tasty honey mustard salad dressing. For today, we’re sharing a vinaigrette that Kim recently made.
Using some leftover fresh raspberries as the main ingredient, she’s come up with a fruity dressing for your next helping of veggies.
On the chance that raspberries aren’t your thing, check out my tips below for some other suggestions. In the meantime, let’s get started!
Raspberry Vinaigrette Instructions:
As you may already know, we try to keep recipes simple. Sometimes, that’s not possible with complicated ones.
However, for the most part, the majority of our dishes aren’t that difficult to prepare. This vinaigrette is one of the easiest offerings we have.
To get started, rinse, drain, and pat dry your raspberries. After that, prep the garlic and shallots.
Then measure out the honey, oil, vinegar, and water.
By glancing at the picture above, you’ll notice that we didn’t chop or mince anything.
That’s the best part about making this salad dressing, no chopping needed if you have the blender. Simply, toss everything in and blend it together.
Once all the ingredients have been properly pulverized, you’ll be rewarded with this gorgeous raspberry vinaigrette.
Personally, I love the color because, it looks so appealing on a bed of green leafy veggies. Especially, when served with a sprinkling of feta cheese.
That’s it, the recipe is done. In ten (10) minutes or less you’ve created you’re own homemade raspberry vinaigrette.
I think that’s less time than it takes to drive to the store and buy a bottled version. Well, Kim an I hope you enjoy the condiment.
We feel it’s the perfect dressing for a Summer salad and we hope you’ll feel the same way too. In closing I wish you all the best 🙂
Homemade Raspberry Vinaigrette Recipe Tips:
I know not everyone likes raspberries, so here’s some fruit alternatives you can substitute. Blackberries, blueberries, huckleberries, and strawberries are just a few of the possible substitutions you might use.
Now, you may want to adjust the water and honey to achieve the flavor you desire. While we used red wine vinegar, there are a lot of other vinegars available for you to try in your dressing.
Apple cider and white wine are two common varieties that are easily found at most supermarkets. Experiment, see if you can create your own vinaigrette.
The results might be surprising. How long does homemade vinaigrette last? Usually, in our kitchen, we hold it for about five (5) to seven (7) days.
For us, it depends on how fresh the berries were when we made the dressing. If the berries were close to expiration, then we would keep the vinaigrette for five (5) days.
Otherwise, we’d keep it for up to seven (7) days.
If you enjoyed our homemade raspberry vinaigrette recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter, and Instagram by searching for Berly’s Kitchen!
Ingredients
- 2 cups fresh raspberries
- ½ cup extra virgin olive oil
- ½ cup water
- ¼ cup red wine vinegar
- 2 tablespoons shallots
- 1 tablespoon honey
- 1 tablespoon garlic cloves, finely minced
- Salt and pepper, to taste
Instructions
- Add all ingredients to a blender or food processor and mix until smooth and creamy.2 cups fresh raspberries½ cup extra virgin olive oil½ cup water¼ cup red wine vinegar2 tablespoons shallots1 tablespoon honey1 tablespoon garlic clovesSalt and pepper
- Pour through a mesh sieve to remove seeds if desired. Refrigerate in a jar or other sealed container for up to 7 days.
