Beautifully pink and tastefully tart, Raspberry Vinaigrette is a lovely addition to any salad.
If you’re stuck in a rut with bottled ranch or balsamic vinegar salad dressing, it’s time to try something new. While bottled dressings are convenient, it’s easy to settle for just-okay taste. Making your own dressing is easy, and the payoff in taste and texture is definitely worth it. Raspberry vinaigrette is a great example. Even if you’ve never made your own vinaigrette before, it’s a doable endeavor that produces a gourmet finish to your favorite tossed salad.
While raspberries might not seem like an obvious choice for a salad dressing, their color and flavor work well. Naturally bright red, raspberries turn a lovely pink when blended with the oil, red wine vinegar, Dijon mustard, and seasonings. Their zingy tart-sweet flavor adds the perfect punch to vinaigrette and is especially delicious paired with salads containing fruits like apples or pears.
Try something new on a favorite salad and make raspberry vinaigrette. It’s easy to make and delivers bold, vibrant flavor. This vinaigrette is easy to prep; use a chopper to finely chop the shallot and then your blender does most of the work. The good news is that this recipe makes enough for several salads, so you can make raspberry vinaigrette on a weekend and enjoy it during the busy work week. Your taste buds will thank you for this fresh, flavorful dressing!
Shallots vs. onions
This recipe calls for a small shallot, chopped. If you haven’t cooked with shallots before and are looking at the pictures here, you may think it’s just a fancy word for onion. However, shallots and onions are two different things. While they are both in the allium family, shallots grow in clusters like garlic and have a milder, slightly sweeter flavor than onions. Underneath a shallot’s papery husk, the inside can have a slight purple tinge; the color can range from gray to magenta. Overall, shallots are a bit more delicate in size and flavor than onions, making them an excellent choice for a vinaigrette that is not cooked at all; look for shallots near the onions in the produce section of your supermarket.
How do I store leftovers?
Store leftover raspberry vinaigrette in a salad dressing cruet with a tight-fitting lid or mason jar. Keep it in the fridge for up to 1 week. Freezing is not recommended. Since the chill of the fridge may cause the oil to solidify, set the salad dressing out on the counter to warm up for about 15 minutes before shaking and using. If you’re in a rush, dip the fresh-from-the-fridge bottle or jar in a bowl of warm water to gently warm it. Shake, drizzle, and toss. Enjoy!
Serving suggestions
One of my favorite ways to enjoy raspberry vinaigrette is on an entrée salad with grilled chicken. The sweet-tart raspberry flavor pairs wonderfully with the savory grilled chicken and crisp greens. For instance, try it on Strawberry-Chicken Salad and swap this dressing out for the honey poppyseed one. It also tastes great on side salads, such as Apple-Walnut Salad or Spinach Salad. Experiment and see how you like raspberry vinaigrette the best; drizzle it on a different salad each day of the week for a taste test!
Raspberry Vinaigrette
Ingredients
- 1 1/2 cups fresh raspberries rinsed (or thawed frozen raspberries)
- 1/2 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 small shallot finely diced, about 2 tablespoons
- 3/4 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon kosher salt
- Ground black pepper to taste
Instructions
- Place the raspberries, olive oil, red wine vinegar, diced shallot, Dijon mustard, honey, kosher salt, and a few grinds of black pepper into a blender or food processor.
- Blend on low speed for about 30 seconds until smooth and creamy. Taste and adjust the seasoning if needed. Serve immediately or store in an airtight container in the refrigerator.
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