This homemade raspberry vinaigrette recipe is beautiful, colorful, healthy, and simply awesome over salad or poached, baked or roasted vegetables. Unlike some raspberry vinaigrette dressings I’ve tried, this one is a little tart rather than sickly sweet. We like it over poached asparagus and in our salad of baby lettuce with pecans and avocado.
- 1/4 cup extra virgin olive oil
- 3 Tbsp. apple cider vinegar
- 1 Tbsp. honey
- 2 Tbsp. water
- 1/2 cup fresh or frozen raspberries
- 1/2 tsp. dried basil
- 1/4 tsp. salt
- In a blender (or use an immersion blender in a cup), puree the ingredients.
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