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My review
Raspberry Vinaigrette Salad Dressing
HealthyCooking
"This is an easy and delicious homemade salad dressing. Keeps for a day in the refrigerator. Great on a salad of spinach leaves, red onion, cherry tomatoes, and toasted sliced almonds."
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Ingredients
25 m servings 129 calsOriginal recipe yields 6 servings
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- US
- Metric
Directions
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Prep
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Ready In
- Press raspberries through a fine-mesh sieve using a spoon to remove seeds.
- Whisk raspberries, rice vinegar, garlic, sugar, sea salt, and white pepper together in a bowl. Slowly drizzle avocado oil into raspberry mixture, whisking rapidly, until dressing is thick and creamy. Let sit until flavors develop, about 10 minutes.
Footnotes
- Cook's Notes:
- Red-wine vinegar can be used instead of rice vinegar. You can omit the lemon juice and garlic, if desired.
- You can substitute a dash of stevia for the white sugar, if desired. You can substitute olive oil for the avocado oil.
Nutrition Facts
Per Serving: 129 calories; 14 g fat; 1.4 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 53 mg sodium. Full nutrition
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Reviews
Read all reviews 6Most helpful
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3/18/2015
This is such a light and refreshing dressing. It was perfect over spinach with strawberries. I made this for an office luncheon and everyone loved it.
10/7/2014
Quite tasty. I substituted olive oil for the avocado oil, and used garlic-infused rice vinegar in addition to the one fresh clove. Thanks for this recipe!
8/7/2016
It was time consuming to get the raspberry seeds out of the fruit but worth it!
7/27/2016
06-12-16 ~ I had a lot of fresh organic raspberries to use up. This recipe was a delicious place to use some of them. I didn't whisk the ingredients, I put all the ingredients in my MagicBullet ...
6/19/2016
This was really good, I was looking for a whole30 compliant dressing so I left out the sugar and increases the raspberries to 1 cup. We loved it