Fresh Raspberry Vinaigrette

What a beautiful dressing this makes for salads, particularly salads that contain berries.  I used it on the easy Mixed Young Lettuces with Blueberries, Gorganzola, Candied Pecans, and Pancetta.

The dressing starts with a base of fresh raspberry puree. Simply blitz the fresh berries in the blender and then press the puree through a fine mesh strainer with a spatula or the back of spoon. I used two types of vinegar in this dressing, white balsamic and red wine vinegar. A raspberry infused vinegar could be used in place of either one of the vinegars.

As for the oil, I used walnut oil. It has a such a nice, light flavor. If you have grape seed oil, that would very well, too. If you don’t have either one of these oils, use a neutral flavored oil of your choice. My best recommendation is to NOT use a strongly flavored olive oil. I think that it would detract from the raspberry flavor.

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Fresh Raspberry Vinaigrette

Sweet, fresh raspberries join red wine vinegar, balsamic vinegar and dijon mustard in this Raspberry Vinaigrette.

Prep Time15 minutes mins

Refrigerate2 hours hrs

Total Time2 hours hrs 15 minutes mins

Servings: 15 2 tablespoon servings

Calories: 43kcal

Author: Terri @ that's some good cookin'

Ingredients

• 1.5 cups whole raspberries
• 1 tablespoon white granulated sugar more or less as per your own taste preference
• 1 tablespoon white balsamic vinegar or a raspberry infused vinegar
• 1 tablespoon red wine vinegar
• ½ teaspoon dijon mustard
• ¼ teaspoon salt, or to taste
• ¼ cup neutral-flavored oil of your choice walnut oil or grape seed oil are good choices

Instructions

•  Rinse and drain fresh raspberries. Puree in blender.
• Strain puree through a fine mesh sieve to separate seeds from the puree. I poured the puree into the strainer and stirred with a rubber spatula, pressing against the sides of the strainer. A spoon would also work just fine for this process.
• Return puree to blender and add the vinegars, mustard, and salt. Blend on low until well mixed.
• With the blender running, slowly drizzle in the oil. It is important to add the oil slowly so that an emulsion will be created, making a dressing that will not separate.
• Chill for at least 2 hours for best flavor.

Nutrition

Calories: 43kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 41mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.1mg

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