Red Raspberry Wine Vinaigrette Dressing

Rating: 4.33 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A simple yet delicious dressing.

By Chef Ricky
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • In a bowl, whisk together the raspberry puree and raspberry vinegar. Slowly drizzle in the oil and continue whisking until the dressing starts to look shiny, about 1 minute, then whisk in lemon juice, salt, and pepper.

    Advertisement

Nutrition Facts

Per Serving:
326.6 calories; protein 0.4g 1% DV; carbohydrates 7.7g 3% DV; fat 33.9g 52% DV; cholesterolmg; sodium 10.2mg. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Marianne
Rating: 4 stars
05/03/2014
There are many different versions of raspberry puree so I think this recipe needs to be defined a little more as to which kind to use. I thought this was sweet but very good but maybe too sweet for a salad. So then I mixed it with items that weren't sweet--arugula red onion feta and then blueberries too. That worked very well. The vinegar I used was some I made from this site--Raspberry Vinegar II--and it had sugar in it so that may be part of my problem. The bottom line is that I will try this recipe again using a different kind of puree---maybe what you can get from a liquor store that is used in either alcohol or non-alcohol drinks. I WILL be trying this again! Thanks Chef Ricky! Read More
Helpful
(3)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Marianne
Rating: 4 stars
05/03/2014
There are many different versions of raspberry puree so I think this recipe needs to be defined a little more as to which kind to use. I thought this was sweet but very good but maybe too sweet for a salad. So then I mixed it with items that weren't sweet--arugula red onion feta and then blueberries too. That worked very well. The vinegar I used was some I made from this site--Raspberry Vinegar II--and it had sugar in it so that may be part of my problem. The bottom line is that I will try this recipe again using a different kind of puree---maybe what you can get from a liquor store that is used in either alcohol or non-alcohol drinks. I WILL be trying this again! Thanks Chef Ricky! Read More
Helpful
(3)
Gillian Weeks
Rating: 4 stars
09/30/2016
I couldn't find the oil mentioned so used Sesame oil instead also made a quarter batch. I made it and did like it so I have some I'm using in the fridge and another small container in the freezer but does anyone know how long in the fridge this will keep. It was quick and easy to make and a pleasant change on my Avocado salad. Read More
Daybie Reed
Rating: 5 stars
11/23/2019
My husband was looking to replace store bought dressing for something with olive oil. He really likes this. Read More
Advertisement
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 09/28/2020