My grocery store doesn't carry raspberry vinegar so I used a combination of red wine vinegar, white vinegar, & pureed raspberries. Also added about 1 Tablespoon of poppyseeds. Delicious!!
Fabulous vinaigrette! Easy to make, yet tastes better than anything you'd get in a bottle. I used olive oil vs. veg. oil, cut the sugar in half and added a little seedless raspberry jam to bring out more of that wonderful raspberry flavor. Poppyseeds would be a great addition, but this was fine as is and was perfect over mixed salad greens with thin sliced red onion, toasted walnuts, dried cranberries and a bit of feta cheese sprinkled over top - YUM!
Excellant! I omitted the sugar and replaced it with seedless raspberry jelly.
fabulous! fruit vinaigrettes are a nice alternative. I half the amount of sugar however. This dressing goes nicely on my favourite salad - lettuce manderine oranges and roasted almonds.
This is the best raspberry vinaigrette ever and it's so simple! The 2nd time I made it I used Spelnda instead of sugar and it was still great. I use it on a spring mix with carmelized walnuts. Nobody can get enough of it!!
I used rasberry balsamic vinegar as did a few others who have rated this recipe and about half the sugar. Sweet and tangy! Definately a keeper.
I don't like vinaigrette dressing but my hubby does so I decided to make this one. I made it with red wine vinegar and it was delicious! I only made half the recipe because I didn't want to waste my red wine vinegar...but YUMMMM!!!!! I added sugar to my taste instead of relying on the recipe and it was just fine. This goes in my keeper box! Thanks!
This is a very good refreshingly light dressing. I used EVOO (extra virgin olive oil) and served at a dinner party over over mixed greens with crumbled blue cheese walnuts and dried cranberries.
This was a really good dressing. My husband loves raspberry vinaigrette so I made this in honor of him. I used half the amount of sugar recommended and it was just the right amount of "sweet". I tossed this together with a mixture of romaine hearts and spinach. I sprinkled on some parmesan cheese and black pepper to finish and it was delish!! Will definitley be making this again. Thanks Jan
As with all vinaigrette dressings the end result varies entirely based on the oil and vinegar used. I used olive oil for this. Personally I felt like the oil to vinegar ratio is off but it could just be my vinegar. But it was VERY watery and too acidic. One can mask the acid with sugar but I prefer to start with just less vinegar and taste as I go. The sugar should complement the dressing not mask the flavor of the vinegar.
