Raspberry Vinaigrette
Quick, easy raspberry vinaigrette made with 6 simple ingredients and the perfect balance of sweetness and tang. Dress up your summer salads!
Servings: 4 servings
Calories: 189kcal
Ingredients
- 3/4 cup raspberries fresh or frozen
- 1/3 cup olive oil extra virgin
- 3 tablespoons apple cider vinegar
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon salt
- 1/4 teaspoon Ground black pepper
Instructions
- In a food processor or high speed blender, add raspberries, olive oil, vinegar, maple syrup, salt and pepper.
- Process for a minute or two or until smooth.
- Serve over spinach salad, grilled chicken salad, strawberry spinach salad, or your favorite leafy salad.
Notes
- Store: Refrigerate in a glass airtight container for up to 2-3 weeks.
- Frozen berries: When using frozen raspberries, you will need to add about 2 tablespoons of water to thin it out.
Nutrition
Serving: 3tbsp | Calories: 189kcal | Carbohydrates: 7g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Sodium: 292mg | Fiber: 2g | Sugar: 5g