Raspberry vinaigrette

Ingredients

• 60 g (½ cup)raspberries
• 30 ml (2 tbsp)virgin olive oil
• 15 ml (1 tbsp)red wine vinegar
• 7.5 ml (½ tbsp)honey
• 1.25 ml (¼ tsp)Dijon mustard
• 1 pinchsalt
• 1 pinchpepper

Instructions

1. 1

   Blend the dressing

   Put all the ingredients in a food processor or blender and blend until smooth and evenly combined.

2. 2

   Chill until needed

   Transfer the dressing to a sealed container and keep it in the fridge until needed. If it separates, stir it well before using.

What is raspberry vinaigrette?

Vinaigrette is a dressing built around oil and vinegar, often balanced with something sweet and a touch of seasoning. This American-style version uses raspberries for a vivid colour and a fresh, tangy fruit flavour.

Blending the berries with the other ingredients makes a smooth dressing quickly, while honey rounds out the vinegar and Dijon adds a little savoury sharpness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 79 calories, 1g protein, 4g carbs, 7g fat.

The olive oil supplies most of the fat, while the raspberries and honey contribute carbohydrates; the recipe contains very little protein. Pair a dressed salad with a protein-rich food such as beans, eggs or grilled chicken to make it a more complete plate.

Choosing the ingredients

Raspberries: Fresh berries give the dressing its fruitiness and colour. Use ripe berries for the fullest flavour.

Oil and vinegar: Virgin olive oil brings richness, while red wine vinegar supplies acidity. Their contrast is what makes the dressing lively rather than heavy.

Honey and mustard: A small amount of honey softens the tartness, and Dijon helps the ingredients blend into a cohesive dressing.

Getting a smooth blend

Add everything to the processor or blender together, then blend until no large pieces of berry remain. Pause and scrape down the sides if ingredients cling above the blades.

The finished dressing should look evenly coloured and pour easily. If it separates after standing, a thorough stir brings it back together.

Balancing the flavour

The raspberries and red wine vinegar provide the sharp notes, while olive oil and honey soften them. Dijon, salt and pepper give the mixture a savoury finish.

Because the quantities are small, taste the blended dressing before serving and adjust the seasoning to suit the salad it will dress.

Using it on salads

Drizzle the vinaigrette over leafy salads just before serving, or offer it on the side so everyone can choose how much to use. Its berry flavour also suits salads with mild leaves and fresh fruit.

Start with a light coating and toss gently; adding too much at once can overwhelm delicate greens.

Make-ahead timing

The dressing takes about five minutes to prepare and can be made ahead. Keep it sealed in the fridge until you are ready to use it.

The oil and other ingredients may separate while chilled or standing. Stir well before pouring.

Recipe notes & tips

• Use ripe raspberries for a fruitier dressing.
• Blend until the mixture looks uniformly smooth.
• Scrape down the blender sides if berries stick above the blades.
• Taste the dressing before serving and adjust the salt and pepper.
• Stir well if the dressing separates in the fridge.

Variations

• Use frozen berries: Thaw them first so they blend smoothly.
• Make it tarter: Add a little more red wine vinegar to taste.
• Sweeten it further: Blend in a small extra drizzle of honey.
• Change the vinegar: Use balsamic vinegar for a deeper, sweeter flavour.
• Add fresh herbs: Blend in a few leaves of basil for a fragrant note.

Common mistakes to avoid

• Using underripe berries: The dressing may taste less fruity; choose ripe raspberries where possible.
• Stopping too soon: Berry pieces can remain; blend until the mixture is smooth.
• Adding too much dressing: It can swamp delicate leaves; toss in a little at a time.
• Expecting it to stay emulsified: It may separate as it stands; stir thoroughly before use.
• Leaving the container uncovered: The dressing can take on fridge smells; keep it sealed.

How to store

Keep the dressing in a sealed container in the fridge for a few days, or longer if it remains fresh. Stir well before using if it separates.

Frequently asked questions