Fresh Raspberry Vinaigrette

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

Prep Time15

Refrigerate2

Total Time2 15

Servings: 2 tablespoon servings

Calories: 43kcal

Author: Terri @ that's some good cookin'

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

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.