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Raspberry Vinaigrette

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Raspberry Vinaigrette

Raspberry Vinaigrette

Jessica Braider
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.
Prep Time 5 minutes
Total Time 5 minutes
Course Side Dish
Cuisine French
Servings 16
Calories 36 kcal


  • 1/4 cup extra virgin olive oil
  • 3 Tbsp. apple cider vinegar
  • 1 Tbsp. honey
  • 2 Tbsp. water
  • 1/2 cup raspberries fresh or frozen
  • 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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Calories: 36kcalCarbohydrates: 1gProtein: 0.1gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 30mgPotassium: 12mgFiber: 0.3gSugar: 1gVitamin A: 2IUVitamin C: 1mgCalcium: 5mgIron: 0.2mg
Keyword Dairy-Free, Fall, Gluten-Free, Kosher, Make-Ahead, No-Cook, Nut-Free, Salads, Side Dish, Spring, Summer, Vegan, Vegetarian, Winter
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