This fruity salad dressing gets its beautiful rich red color from raspberries. A hint of Dijon mustard gives it just the right touch of tartness. Field editor Dorothy Smith from El Dorado, Arkansas shared the recipe.

Allrecipes Member

Recipe Summary test

prep:
10 mins
total:
10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Press raspberries through a sieve, reserving juice; discard seeds. In a jar with a tight-fitting lid, combine the broth, sugar, vinegar, oil, mustard and reserved juice. Refrigerate. Shake before serving over salad greens.

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Tips

Nutritional Analysis: One serving (2 tablespoons salad dressing) equals 37 calories, 2 g fat (trace saturated fat), 0 cholesterol, 57 mg sodium, 6 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: 1/2 fruit.

Nutrition Facts

42 calories; protein 0.8g; carbohydrates 6.6g; fat 1.7g; cholesterol 0.2mg; sodium 43.1mg. Full Nutrition
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Reviews (39)

Rating: 5 stars
12/16/2007
I would give this ten stars if I could. I just poured all the ingredients in the blender, and strained after.Rich in texture, color, and flavor, but very low in fat. This will be a regular in our home. Many thanks for the recipe. Read More
(58)
Rating: 5 stars
07/07/2009
Yum, was very good and well received by friends at a party. I only changed adding chicken broth as had some vegetarians. Used 1/2 tsp of salt instead. Read More
(22)
Rating: 5 stars
09/10/2008
This is the best!!!! I can not say it enought. I made a salad with lettuce, pecans, chicken breast, craisins, and warm goat cheese. You MUST try it, I would also give it a 10 if I could. This is my all time new fav. Read More
(20)
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Rating: 5 stars
04/14/2009
WONDERFUL! I used thawed, frozen raspberries and just threw everything in a blender (removing the raspberry seeds was an unneeded step in my mind). It took less than 5 minutes and we used it on a Mandarin Orange Spinach Salad. So simple and easy AND better than any store bought raspberry vinaigrette we've had. Will definitely use this recipe again and again. Read More
(16)
Rating: 3 stars
02/25/2009
This recipe appealed to me over other raspberry vinaigrettes as it called for fresh raspberries rather than raspberry jam or raspberry vinegar. I thought it was just okay, nothing special, but hubby really enjoyed it, calling it light, colorful and different. What I disliked about it most was the unpleasant look it gave to the finished salad greens, which shouldn't look pinkish-red! Read More
(13)
Rating: 5 stars
01/03/2011
I've made this many times -a testament to how well it is received. It is excellent served on spinach and I add roasted chopped pecans and very thinly sliced red onion. (just a bit of each... but it's hard to resist the pecans) I also use honey to sweeten rather than sugar. (I will just use a mix of apple cider vinegar and rice wine vinegar if I don't have chicken broth at hand) Read More
(12)
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Rating: 5 stars
09/08/2009
I didn't have chicken broth, and I used red wine vinegar. I think a little less sugar next time - mine were just picked, so probably already sweet by them selves, otherwise it was still delish! Put on baby spinach, with cuke, feta and bacon bits - would've put candied walnuts if I had them :) Read More
(10)
Rating: 5 stars
01/12/2009
I made this for the first time a week ago and just made my third batch today. It is wonderful. We prefer it not so sweet, so we only use 2 teaspoons of sugar or honey. It is so fresh tasting, I try to find other things to put it on in addition to my salad! Read More
(6)
Rating: 5 stars
05/27/2010
This is a great recipe. I used fresh strawberries instead of raspberries-FAB! Used it to dress a salad of mixed greens, spicy walnuts, craisens, and blue cheese. This will be my summer dressing this year. Thanks- Read More
(5)