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Raspberry Balsamic Vinaigrette
Elevate your salads with this Raspberry Balsamic Vinaigrette recipe; a simple, tangy, and delicious homemade dressing. Perfect for summer meals!
Course
Condiment
Cuisine
Italian
Keyword
balsamic vinegar, honey, raspberries
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
8
Calories
1079
kcal
Author
Corrie
Ingredients
1
cup
fresh raspberries
¼
cup
balsamic vinegar
½
cup
extra-virgin olive oil
1
tablespoon
honey
1
garlic clove
minced
Instructions
Combine the raspberries, balsamic vinegar, honey, and minced garlic in a blender or food processor. Blend until smooth.
Slowly add the olive oil while continuing to blend, until the vinaigrette is emulsified.
Season with salt and pepper to taste.
Serve immediately, or store in a sealed container in the refrigerator for up to one week.
Notes
Use a blender or food processor to ensure that the raspberries and garlic are well incorporated into the dressing.
Taste the vinaigrette before adding additional salt and pepper, as the acidity and flavors can vary.
If your dressing separates, just give it a good shake before using.
This vinaigrette can be stored in the fridge for up to a week in a sealed container.
For a thicker consistency, add a teaspoon of Dijon mustard.
Nutrition
Calories:
1079
kcal
|
Carbohydrates:
29
g
|
Protein:
1
g
|
Fat:
108
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
11
g
|
Monounsaturated Fat:
79
g
|
Sodium:
18
mg
|
Potassium:
95
mg
|
Fiber:
0.1
g
|
Sugar:
27
g
|
Vitamin A:
0.3
IU
|
Vitamin C:
1
mg
|
Calcium:
25
mg
|
Iron:
1
mg