This dressing has a mild raspberry flavor. I usually prepare it with canola oil.
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!!
Read MoreAs 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.
Read MoreMy 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.
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.
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 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
I normally do not use dressing when I eat salad (yes I'm one of *those* people), but this is a great dressing recipe. To make it healthier I used Extra Virgin Olive Oil instead of vegetable oil and 1/8 cup agave nectar in place of white sugar. I also added 6 oz fresh raspberries and threw the whole mixture in my Blendtec. One word: Amazing. Thickened it up, gave it an incredibly fresh flavor and wonderful pink color. It did increase the acidity, so I will add a touch more EVOO and/or agave nectar. Really yummy with a spinach/argula/feta/mandarin orange salad combo. I agree with another user, I could drink this stuff. Delicious!
One of the tastiest, yet easiest, vinaigrette I've ever tasted. Try it with different kinds of vinegars to suit your taste. Two thumbs up!
This is a wonderfully easy and great tasting Vinagrette. After reading the reviews I decided to stick to the recipe and it was delightful. I used mix greens, feta, pecans and cranberries. Thanks for a great recipe Jan :o)
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.
Fabulous! Simple! Delicious! I did cut the sugar by about half. I used homemade raspberry vinegar (Raspberry Vinegar I from this site). My dressing was very pink in color from the vinegar.
Wow! This is the best dressing I've ever tasted. No kidding. It's sweet yet tangy. I used canola oil instead of vegetable oil and added a tad more raspberry vinegar. I tossed the vinaigrette in a field greens salad mixed with walnuts, shredded carrots and sliced strawberries. The dressing was delicious when I made it but tasted even better when it sat overnight in the refigerator. I eat it at least once a week now. It's that good!
Served this with a salad of mixed greens, tart dried cherries, toasted pine nuts, and herbed cheese. The salad was delicious with the dressing. I do think I will cut the sugar back when I make this again - DH likes it as is! Thanks for a great dressing.
I needed a nice salad dressing one night, had these ingredients on hand and decided to give it a try. Now I use it all the time. It's great as a dressing (I tossed it with fresh greens, rolled a chunck of goat cheese in bread crumbs and heated it the oven, dropped it in the middle of the salad and it was excellent) but I also use it all the time as a marinade for Salmon. My only criticism is the amount of sugar. I use about 1/2 the amount called for.
This salad dressing is just wonderful. I did use half of the sugar, and at first I was afraid it was still too sweet, but once I made up the salad it was perfect. I used green leaf lettuce, blue cheese, toasted sliced almonds and red onion. My dad actually licked the bowl.
Since I couldn't find raspberry vinegar I made some using Raspberry Vinegar I on this site. I've been looking for a recipe like this for over 10 years, since a favorite restaurant closed! I used only half the sugar and will cut that even more next time! I also used extra virgin olive oil. Because of these changes I could only rate it 4! Now it's 5+!
This is great! I took the suggestion of a reviewer and used 1/4 cup of sugar and it was definitely sweet enough. It went on a salad of mixed tart greens (arugula, radicchio, etc.). I received many compliments for it.
this was AMAZING. so tangy and good! i made a couple of modifications with the sugar and oil ratio. i used 1/4 cup vegetable oil + 1/2 cup of olive oil and only a 1/4 cup of sugar. i don't like seeing sugar in dressings, so i microwaved it for one minute in a microwave save salad dressing container to help meld the flavors and dissolve the sugar. mixed well, allowed to come to room temperature, and chilled for a couple of hours before serving. i made this in the morning and it was super easy and so so good!
Yum! I used olive oil, but otherwise I followed the recipe. For the salad I used Spring greens and some iceberg and romaine, dried cranberries, sliced almonds, a little chicken cut into small peices, a white nectarine cut into small peices and a little crumbled blue cheese. It was the best salad I've ever made! (I love fruit and nuts in salads) You could actually add any favorite fresh fruit, ie. strawberries, pears, peach. It was very similar to salads I've had at nice restaurants. It was just what I was looking for and so easy to make. Thanks!
rated this a 5 even though i had a lot of changes - here's what i did; 1/4 c olive oil, 1/8 c red wine vinegar; 1/8c white wine vinegar; used 1 tblespoon raspberry preserves; 1/2 tsp dijon mustard, oregano and black pepper. added about tsp of chopped red onion, and a tsp of sesame seeds. blended the mix in my hand blender with a bit of water to adjust consistency and added sugar to taste at the very end. served with a romaine/cabbage mix (bagged lettuce) and some shredded lettuce i had on hand. Added plenty of feta cheese and light qty of chopped red onion. also added cran raisins and honey toasted almonds (salad toppers). Mixed in 2/3 of dressing before serving and it was yummmmmmmy! perfect balance of flavors.
I've rated this recipe before. I'm on my lunch break right now and I'm eating tomatoes with a version made with real raspberries. If you ever have any fresh raspberries in your house, mash them through a strainer and use the pulp in this recipe. You won't be sorry! I then use champagne vinegar to cut down on the tartness. There is nothing else like it. YUM!
Yum, thanks for this recipe! I used walnut oil, a raspberry wine vinegar we bought from an artisan at the farmer's market in Belgium, and halved the sugar. I think I could drink it, it's that good! I used it on an arugula salad with feta and it was amazing!
This has quickly become a favorite. It's the lightest, tastiest salad dressing I've tried in years and I love it. It's excellent on chicken and pork also. Such a versatile dressing and so simple to make!!
Very good, but agree with other reviewers that you can dramatically reduce sugar. I cut sugar in half, and next time I will cut even more.
Jon says: "I liked it. Different from the usual Italian dressing." Angie says: "A little too sweet so I added salted sunflowerseeds to the salad. I also modified the recipe by using extra virgin, light olive oil. The oil gave it a slight olive flavor which went well with the oregano."
Yum! This is exactly what I was looking for! I made it for a spinach and dark leaf lettuce salad with garlic herb feta and carmelized almonds. My only modification to the recipe was to use 1/2 the sugar called for.
This is great. So easy to do. I used only half as much sugar. Better than anything on the grocery shelf.
I made this 3 times over the holidays and it had people licking their lips and begging for the recipe. Serve this over spring mix greens, crumbled blue cheese, walnuts and chopped tart apples and everyone will think you're the queen!
Very good! I made this recipe using raspberry vinegar I made (Raspberry Vinegar I on this site). As others suggested, I cut the amount of sugar by half, which was perfect My only complaint is that this seemed too oily to me, but that won't keep me from making this again.
Yuuuummmmmm!!! This dressing was so delicious! I just made enough for one salad and it turned out great. I made a green salad with green apple slices, walnuts and feta cheese. I used olive oil instead of vegetable oil because vegetable oils especially canola oil is so bad for you. My husband was literally licking the dressing out of the bottom of the salad bowl. I will definetly make this dressing again.
I've made this twice, but since I don't have raspberry wine vinegar, I did 1/4 cup red wine vinegar, 1/2 cup raspberry preserve, and used less sugar (1/4 cup). SO GOOD! My co-workers have asked me for the recipe ever since I brought some with my salad to the office one morning. Delicious!
This is fantastic!!! I also reduced the amount of sugar as suggested by other reviewers, and I used extra light olive oil. I made this for a group of people and they all hounded me for the recipe. Even the non-salad eaters had seconds so that they could have more dressing.
Awesome dressing!! I use just under 1/2 the sugar it calls for - I have already made it twice in 2 weeks and will be making it often!! I use my magic bullet to mix it up.
Oh this dressing is WONDERFUL! Everyone was raving about it when I made it for a spinach friut salad I took to a church potluck. I did make some changes because I didn't want to run to the store to buy more ingredients. I used brown mustard instead of dijon, 1/2 raspberry balsamic vinegar 1/2 red wine viegar instead of the raspberry wine vinegar, and Splenda in place of the sugar. Turned out great.
Very good vinaigrette! It's a keeper, for sure. Although I did follow other reviews suggesting to use only half the sugar listed in the recipe (1/4 cup is enough for me). Also, I used olive oil instead of vegetable oil. It's a well-balanced dressing which I will regularly prepare.
This is delicious dressing, although i changed two things. In place of vegetable oil, i used olive oil. I also substituted (using less) pure maple syrup instead of the sugar.
I followed the recipe exactly, and it was pretty good. Second time around, I used extra virgin olive oil instead of vegetable oil & cut the sugar to my tastes; and I really enjoyed it. I can't wait to try this again, with candied pecans, gorgonzola cheese & pears. YUM!
Amazing... I used a food processor and added some fresh raspberries and got a delicious result. My new favorite.
I love this recipe!! So easy to make and stores relly well. Definately a staple in my fridge! :)
This was surprisingly awesome. I used red wine vinegar, three chopped fresh raspberries, and a mix of raspberry jelly and sugar...turned out great.
Very very good!! I did what others suggested and put about 1/8 cup sugar and 1/4 cup red wine vinegar and 1/4 cup raspberries...so good!!! The sweetness was perfect for me since I'm not big on super sweet dressings.
I about had a heart attack... could not find the recipe!! I LOVE THIS DRESSING!! I don't change a thing and when I get ready to open my tea room this will be on the menu. Thanks for sharing it with us!
Outstanding! I also used olive oil as opposed to vegetable oil and switched out the sugar for splenda, it was still amaizing. The splenda did not thicken the dressing quite as much as sugar would have though so next time I will add some thickener to the dressing. I used this on a steak salad with pecans and my wife said it was better than any restraunt salad she has ever had.
This was a fabulous dressing. I was looking for something that would change up my boring salads and this was it! I have a big sweet tooth and this was still a tad tood sweet for me. Next time I will use 1/4 sugar and I will try extra virgin olive oil since it's WAY better for you.
I always make sure have some of this in my refrigerator, it's that good! Also has a nice shelf life. Like others have suggested I reduce the sugar by half, have used Splenda, and olive oil instead of canola oil.
Raspberry is not a fav of mine, but I do like it as a dressing for my salad. I was not sure about the ingredients but I am so glad I made this tonight for my spinach salad. The flavor was great. I used less sugar, next time I will use less oil. A little oily for my taste. I also brought some raspberry jam, incase the vinegar was not strong enough. The original recipe was so good, I did not want to add the jam, but if not it would have just sat in the pantry. With the addition of the jam, I got the thickness and color of a local restaurant dressing. In this case less sugar made the difference with the addition of the jam. Next time I will use this recipe with the following modifications, less sugar and less oil.
I was looking for a use for my homemade raspberry vinegar (just added raspberries to white wine vinegar and let it sit for a few days..), and thought this was great. I added less than half of the sugar, and it was still pretty sweet. I also used a combination of olive and avocado oil. I'll be making this a lot. I love it with feta.
This recipe was tasty and easy to make. I used balsamic vinaigrette instead of raspberry, regular mustard, and added some honey to setback the tangy 'kick' that makes my mouth water just thinking about. Will make again. Thanks!
Excellent! I also heeded the advice of ohers and reduced the sugar by 1/2 plus used canola oil. Great tasting dressing!
I doubled the recipe and used it over mixed green leaf and red leaf lettuce with cherry tomatoes, sliced avocado, artichoke hearts and sprinkled with walnuts. Served a party of ten and everyone raved! I passed the recipe out to several of the guests. Thank you!
I LOVE this dressing! I've eaten it multiple times this week over baby spinach leaves, dried cranberries, toasted walnuts and crumbled blue cheese. Superb!
pretty good... used pureed raspberries as I didn't have raspberry vinegar, which made a pretty pink colour... used combo of balsamic vinegar and red wine vinegar. I thought quite vinegary too and ended up adding the full amount of sugar to counteract this... still looking for "perfect" recipe... :)
OMG....excellent. I shared this with a friend that owns a restaurant and now she makes her own! I can not put enough positive adjectives in this review to descibe. But the second time I made it, I personally cut back on the sugar because for my personal taste it was too sweet. Having said that, you should know I am not a sweets person. Enjoy!
This was quick and EASY. Made my salad 10x better. I did make a few changes. I used 3 packets of truvia sugar instead of the white sugar, 1 crushed garlic clove, and extra virgin olive oil instead of the vegetable oil. It was Perfect.
Enjoyed the easy receipe. Loved the mild raspberry flavour, with the sweet taste. Great in my 'Martha's Vineyard' salad, of Boston Bibb, sweet red onions, pine nuts and crumbled blue cheese. A taste sensation. Everyone raves!
This is great! I used Splenda instead of sugar and it was wonderful over the Apple Almond Crunch salad (on this site) with a chopped chicken breast for some protein. :)
This recipe was simply delicious, I did cut down on the sugar by half, and then also added about 2 Tbl. of frozen raspberry juice and a tsp. of poppy seeds, a real winner!
This was really good. I used red wine vinegar and 1/2 cup frozen raspberries instead of the raspberry vinegar. I also used olive oil and 4 T of Splenda. It was perfect for our taste. My ds had seconds. I was surprised as he usually only uses store bought Ranch. :) I used it on one of my favorite salads: Cheese, Fruit Toss Salad from the Food Nanny on BYU T.V.
THis is soooooo good. Taste like something I got from a very expensive resturant. I use it on romaine lettuce, shredded carrot, mandrian oranges and candied walnut (found on this site) absolutely delish. I had been looking for something like this for a while.Thank you thank you Jan
Wonderful! Took the advice of previous reviewers and halved the sugar. Still yummy on a spinach/spring greens salad, with toasted walnuts, crumbled feta and some dried cranberries.
I made this dressing for Blueberry Walnut Salad, also on this site. It was an excellent choice for that salad, but would be good on any number of salads. I won’t hesitate to make this again as is, no changes necessary! 6/24/15 UPDATE: I made this again, but this time I felt it was way too sweet, however the flavor is still excellent. Next time I will cut the sugar back by half and continue to add more, if needed, to taste.
Excellent dressing we cut it to a serving for (4) and used walnut oil, and reduced sugar by 1/3, plus added chopped walnuts to the greens. Herb & Judy
I would like to add, if using raspberry jam or jelly, use the blender! This recipe is only as good as it is shaken, I learned hard way and had my oil seperate even after shaking it a lot. I gave it 5 stars because I modified it and would not be fair to rate it lower as I loved the flavor. My mistake in not using the raspberry vinegar
03/20/05 Not having raspberry vinegar, I used strawberry vinegar. Can't say that it was "wow" but rather, "ok, good." I think next time, I will add a touch of appropriate jelly/jam (raspberry jam with raspberry vinegar or strawberry jam with strawberry vinegar) as part of the suagr for a more pronounced taste. 08/25/19 Made with 3/4 cup Penzeys Raspberry Enlightenment. Much better although still a light tasting of raspberry.
This dressing is wonderful over a salad of baby lettuces and raspberries. I used only 1/4 cup sugar. Delicious and fresh tasting.
I just made this for dinner guests this evening and I used seedless raspberry jam for the sugar and white balsamic vinegar. Excellent.
Delicious! As per others, I used half the amount of sugar and found it quite sweet enough. Same feeling the second time using this recipe using cranberry vinegar instead of raspberry. Very versatile, I'd say. Do try it!
For the first time, I created a better raspberry vinaigrette than a restaurant. We drizzled this over grilled chicken on a bed of spring mix greens, grape tomatoes, thin sliced red onions, black olives, and sprinkled the top with crumbled blue cheese and toasted walnuts. Outstanding. Thank you.
I had raspberry vinegar, not raspberry wine vinegar. I used Mac Nut Oil & Splenda- in half the amount of sugar. I had the first serving & loved it. My husband tried it- & the next thing I knew, the empty bottle was in the sink!!! My advice: don't halve the recipe like I did- it doesn't last!!!
I thought this recipe was great just the way it was written. I started with just 1/2 the sugar because of the other reviews I had read, but I found I liked it best with the full amount. I served it over baby mixed greens from our garden with craisens, blue cheese, bacon, and pine nuts. This will be a regular item around here.
I found this recipe to be very tasty with an interesting combination of flavors. I used Kalamata olive oil and raspberry balsamic vinegar. I agree with many of the reviewers that 1/2 cup of sugar just seemed like way too much. I wasn't sure how much to start with so I measured a 1/2 cup of sugar and put it aside. Then I started by just adding 1 T. of sugar at a time. I think using balsamic vinegar, which is sweet, helped to cut the tartness. To my surprise I never added more than the 1 T. I also added 1/2 tsp. water, also helping to cut the tartness. I served it over a green salad with thin slices of red onion, chilled asparagus spears, cold thin slices of grilled chicken breast, homemade bacon bits, avocado, red chili glazed pecans, fresh pear slices, gorganzola cheese and a few other veggies that I had on hand.
I used red wine vinegar... that's just what I had. And it stil sasted very good. I refrigerated what was left over... and the oil soidified, wouldn't suggest doing that again.
Used apple cider vinegar, left out the sugar and added 2 tablespoons seedless raspberry jam . The dijon really added an expected depth of flavor and we love it. Thanks!
This was amazing!! I think next time I will add less oil because it seemed a little heavy. Sereved on romaine, with dried cranberries, toasted walnuts, purple onion, and feta cheese. Not a drop left in the bowl.
Very simple but tasted great. I used on a salad of mixed baby greens, sliced Granny Smith apple, goat cheese and toasted walnuts. I made for some neighbors and it was a huge hit.
This recipe is amazing! Way better than any bottled vinaigrette that you can buy. I used a white balsamic raspberry vinegar because that is all that my grocery store had and it was perfect.
This is very good dressing served over baby greens with some crumbled goat or feta cheese, dried cranberries and toasted walnuts. (All measured to taste). The first time I tried it I made it as printed, but I found that raspberry balsamic tastes even better. I also cut the sugar to 1/3 cup, as it's quite sweet with the lessened amount. When I used this dressing on a salad that I made for my 80 year old father, he said it was the best salad he ever had in his life (and that is saying something)!! And someone always asks for the recipe when I make it. It tastes like a dressing you would get in a fine restaurant.
Outstanding! I used raspberry balsamic vinegar and it came out great! Update: added 1/2 cup fresh raspberries, used a 3:1 ration of white wine vinegar and raspberry balsamic, cut down on the sugar. Even better!
I've found this recipe to become a "basic" in my kitchen. Although I prefer to make it a little less sweet. I add about 1/2 the recomended sugar and a complimentary additional ingredient is feta cheese before a quick whirl in the blender. mmmmmm
Used olive oil and raspberry vinegar and cut the sugar in half. Also added a touch of raspberry preserves after tasting it, as others suggested, to give it a little more berry taste. I think it came out great (and is plenty sweet), with the exception of the oregano - I had my doubts about using it, but did, and I think next time, I'd try a more subtle herb like thyme or marjoram. I don't think the oregano does anything for this recipe and stands out a bit much for my taste.
I enjoyed this recipe very much and added a few twists of my own. I did not have any raspberry wine vinegar so I just used red wine vinegar and added some fresh raspberries instead. I also found it a bit too sweet and will use only a tablespoon of sugar next time and olive oil. Toss it up with some spinach leaves, rocket, strawberries, avacado, mango, celery and sesame seeds - perfect for summer and it tastes as good as it looks!
This is the absolutely best vinergrette dressing I have ever tasted. I also added fresh reasberries to my salad and what a mouthful of flavor!!!!
I recently tried to make this and it didn't turn out for me. I am not entirely sure I didn't do anything wrong though. I thought it tasted really, really oily. I tried to see if I did something wrong and I followed the recipe again exactly. I doubt I will make this again, it wasn't what I was looking for in taste.
This was fantastic! I used the amount of sugar called for in the recipe, olive oil instead of vegetable and I had raspberry basalmic vinegar, not wine vinegar. I served it on Beautiful Salad (baby spinach, cranberries, mandarin oranges, almonds and feta) It was a huge hit! The sweetness of the dressing cut the sharpness of the feta and balanced with the spinach very nicely. I am glad to read it stores so well, because I will definately be keeping this on hand! It's nice to have a sweeter dressing that goes so well with the peppery greens that are so good for you! Thanks Jan!
I made this using Raspberry Balsamic Vinegar and 1/4 cup sugar and thought it was a keeper. Try the balsamic - it has a sweetness of it's own!! Forgot to say I added 1 teaspoon of mayo which helps any dressing hold an emulsion.
I have been using this recipe for the last several weeks and LOVE IT! I have actually been craving salad! I made it with olive oil, but otherwise followed the recipe and will make it over and over again! Thanks for a great recipe!
My husband and I love this dressing! We make it just as the recipe says and it comes out perfect every time. We both agree that it does taste best if made a few hours before serving so the flavors can mingle.
I tried this recipe because I did a raspberry ricotta salad with raspberry vinaigrette from a magazine, the salad was delicious but the vinaigrette was not; to salty for my taste. I then tired this recipe and WOW, I only suggest to stay back on the dijon, add one teaspoon and taste, if you feel it needs more add half a teaspoon. Also it tastes better with olive oil than with vegetable oil. Mine turned out pink because I mixed it on a blender, it looking cute.
