Raspberry Vinaigrette
1/2 cup mild oil, such as canola or vegetable oil
2 tbsp honey
1 scant tbsp Dijon mustard
3 tbsp red wine vinegar (balsamic works well too)
1 tsp fresh lime juice
salt and pepper to taste
half of 1/2 pint fresh raspberries, about 1/2 cup*
*Frozen berries, thawed, can also be used.
Combine all ingredients except berries in a mini-chop, processor or blender and process briefly to emulsify. Add berries and process until liquid. Check seasoning by dipping a piece of the greens into the dressing to get a true assessment.
Add walnuts or pecans to your salad when using this dressing; the combination is excellent.
Makes about 1 1/4 cups. Store in fridge and shake or whisk well before using again.
Hint: The ingredients are in this order for a reason: Before measuring the honey, dip your measuring spoon into the oil. The honey will slide right off and so will the mustard. The vinegar will get most of what’s left on the spoon.
Raspberry Vinaigrette
from https://www.bettycrocker.com/
Delicious raspberry vinaigrette made with raspberry jam and red wine vinegar - perfect condiment that’s ready in 10 minutes.
1/3 cup seedless raspberry jam
1/2 cup red wine vinegar
1/4 cup olive or vegetable oil
1/4 teaspoon salt
In small glass or plastic bowl, beat all ingredients with wire whisk until well blended. Store tightly covered in refrigerator.
Servings 16
Raspberry Vinaigrette
from EatingWell magazine
Raspberry vinaigrette is fruity, tart and sweet and is wonderful over a savory salad of baby spinach, pecans and goat cheese.
1/3 cup canola oil
1/4 cup raspberry vinegar or red-wine vinegar
3 tablespoons orange juice
1/4 teaspoon salt
Freshly ground pepper to taste
Add oil, vinegar, orange juice, salt and pepper to a jar with a tight-fitting lid; shake well to combine.
Make Ahead Tip: Refrigerate for up to 1 week. Shake before using.
3/4 cup
Red Raspberry Vinaigrette
from https://www.allrecipes.com/
One reviewer said, "I've looked awhile for a good raspberry vinaigrette and this is delicious. It has so much flavor for only 3 ingredients. I use it on a spring mix salad with pecans, crumbled blue cheese, slices of apple and dried cranberries. It's heavenly and a keeper!!"
Other reiewers: "I used strawberry jam instead of raspberry and it is great." Some thought it too sweet (depends on the jam used?). Some thought it too vinegary (type of vinegar used?).
FMM: Cut recipe back to 1/4.
1/4 cup olive oil
1 cup seasoned rice vinegar
1 (10 ounce) jar seedless raspberry jam
Combine olive oil, rice vinegar, and raspberry jam in the container of a blender. Process until smooth. Store in a jar in the refrigerator.
Yield: 2 cups
