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

10 mins
10 mins
8 servings


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


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.



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

Reviews (39)

Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 3 stars
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
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
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