Fresh Raspberry Balsamic Vinaigrette Recipe - Allrecipes.com
Fresh Raspberry Balsamic Vinaigrette Recipe
  • READY IN 20 mins

Fresh Raspberry Balsamic Vinaigrette

Recipe by  

"Super quick and easy salad dressing to use up those extra berries. I'm sure this would be tasty with other berries too."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    10 mins
  • READY IN

    20 mins

Directions

  1. Mix raspberries and sugar together in a bowl; set aside until mixture is juicy, about 10 minutes. Mash berries using a fork until liquefied. Pour berry mixture into a jar with a lid; add balsamic vinegar, olive oil, honey, and salt. Cover jar with lid and shake until dressing is mixed well. Store in refrigerator.
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Footnotes

  • Cook's Note:
  • You may use a food processor or blender if desired to make the dressing very smooth. I personally prefer a bit of body.
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2014

Great salad dressing and using fresh ingredients makes it all the better! I cut the recipe in half to give it a try and I'm glad I did. I opted to use a white balsamic which proved to be a good choice. I just put everything into my mini food processor, gave it a whirl and it was done in no time at all. I let it set in the fridge for about an hour to let the flavors blend together. This was a wonderful dressing for "Strawberry Spinach Salad with Feta and Bacon" from this site.

 
Most Helpful Critical Review
Jun 10, 2014

Far too vinegar-y, even for a vinaigrette! Added more raspberries to balance it, which worked, but I will definitely decrease the vinegar the next time I make this.

 

22 Ratings

Jul 22, 2013

I decided to try this today for a salad for lunch. Being as I did not need that much, I made 1/4 of the recipe rather easily. I had frozen raspberries and they worked fine. I just blended all of the ingredients together in my Vitamix on medium speed about 25-30 seconds. I don't care for the raspberry seeds and they would get more processed that way. When I first tasted it, I thought it tasted way too acidic. I added a squeeze of agave syrup and it cut through that. Only other issue is the color. It has the color appearance of human blood, giving it that halloweenish appearance. So, basically, I would consider using a white plain or flavored vinegar, instead of the dark colored balsamic, if serving this to guests. For myself though, it was fine.

 
Oct 26, 2013

We threw all the ingredients in the blender, turned out very creamy. and it kept well in the fridge. My husband liked it so much he has requested I make it again.

 
Aug 03, 2013

We give this a 5 star rating, even though after one salad I strained out the seeds. I made half the recipe (you never know if you'll like it or not), and I made it as stated with the exception of the vinegar---I used half regular balsamic and half one that I found at HomeGoods recently--a white raspberry balsamic. Initially I was afraid it would be too sweet with the sugar and the honey, but after it sat in the fridge for several hours, it mellowed out quite well for our tastes. I will make this again for sure. We really liked it! I see other recipes now that would be wonderful using this recipe. Thanks very much!

 
Jul 24, 2014

Delicous! I used white balsamic.

 
Mar 12, 2014

Love it. I would add a few more berries, and maybe even experiment with other berries. I hate letting them go to waste. I used more honey and less white sugar. I like the extra tang.

 
Nov 26, 2014

I ran out of vinegar and used balsamic glade instead, which I preferred more. It was sweeter.

 

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Nutrition

  • Calories
  • 47 kcal
  • 2%
  • Carbohydrates
  • 4.3 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • 75 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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