Reviewed: Oct. 17, 2009

THIS IS FABULOUS. It is so good, I can't believe it! I did make some changes though. Instead of 1/2 cup sugar, I used 1/4 cup os stevia and put in half the amount of oregano. This vinaigrette is SO versatile, it accompanies almost any salad. Delicious!

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carma174

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2009

This is wonderful. The only reason we gave it 4 instead of 5 stars is, for our tastes it would have been very sweet. We listened to other reviewers and cut the sugar in HALF. After tasting, we felt it was missing some depth, so we added 1/2 t of aged balsamic. Added a little smokiness and the depth we were seeking. Very good recipe.

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ALIEA

Cooking Level: Expert

Home Town: Mountain Home, Arkansas, USA

Living In: Mountain Grove, Missouri, USA

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Reviewed: Sep. 27, 2009

I needed to use up a bottle of Raspberry Vinegar I had sitting in my cupboard so I tried this recipe. It's EXCELLENT! I might use a little less sugar next time, but I will make it again. Thanks for sharing!

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n00dles

Cooking Level: Intermediate

Home Town: Winthrop, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Sep. 5, 2009

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.

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LOVEHOPE

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Reviewed: Aug. 9, 2009

Outstanding! As suggested by others I used half the sugar, and it was perfect. If possible use the very best raspberry vinegar you can find ... it makes a difference.

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Gail B

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Reviewed: Aug. 2, 2009

I will never be buying store bought raspberry vinaigrette again after making this recipe. It is delicious. Followed the recipe to a tee, however did not have the dijon mustard on hand and did not sub anything in place of. Fantastic as it was, will try the mustard next time. I imagine it would just add a little zip. Thanks, Jan W.

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Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jul. 28, 2009

Fantastic! Use on spinach, almond, strawberry and goat cheese salad and impresses every time!

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NONNIE4

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Jul. 19, 2009

I made this following the recipe exactly (using balsamic raspberry vinegar), and it was delicious! Everyone loved it, including my kids!

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Jazz*

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Reviewed: Jul. 11, 2009

This is really great! I used a little less sugar than called for, due to me liking twang from the vinegar more than the sweetness from sugar. Personal preference.

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rcbyers

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Reviewed: Jul. 5, 2009

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!

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queenvalerie

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Jun. 30, 2009

I'm not even a big raspberry vinaigrette person normally, but this is fantastic! I think the dijon mustard gives it just the right flavor. Will definitely make again!

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Mike

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Reviewed: Jun. 28, 2009

Making this was really a breeze to me... just measured and combined all ingredients and shake it!! Made this vinaigrette dressing last week and let it sit in the fridge overnight before serving with salad. Delicious and super easy! I too, used extra virgin olive oil (only halved suggested quantity), added a dash of cracked black pepper and bit of salt. As for sugar, I followed exactly coz like my dressing to be on the sweet side. Definitely WILL make it very regularly!

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LilyLoves2Cook

Cooking Level: Intermediate

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Reviewed: May 13, 2009

I made this dressing for a catering event and went over fantastic. Used a spring mix and romaine mix w/ candied pecans (recipe from another site), strawberries, red onion, soft goat cheese and this fabulous dressing. Awesome.

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jmstar

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Reviewed: Apr. 27, 2009

I don't usually eat salad but this dressing was soooo good! My husband & a friend ate 2 servings each cuz of the dressing. (they never eat salad) I used raspberry balsamic vinegar instead and add half of the sugar requested. I also added a little bit of balsamic vinegar to make it more tart. Love it! Everyone raved about the dressing and was begging for the recipe.

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krazi4pooh

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Reviewed: Apr. 18, 2009

This was delicious! I made it with Raspberry Balsamic vinegar. We had it over baby mixed greens with strawberries, toasted pecans and gorganzola cheese.

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CCARLSONDDS

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2009

Delicious, just like a restaurant. I, too, used olive oil instead of vegetable and used Splenda. Will definitely make again. I used this on Missy's Candied Walnut Gorgonzola Salad from this site and it was wonderful.

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teni

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Reviewed: Apr. 17, 2009

perfect for mixed greens to accompany grilled pork

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brendajean

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Reviewed: Apr. 12, 2009

This is a great combination. I don't use white sugar very often, so I replaced it with liquid honey. I would also suggest maple syrup as a substitute for the sugar. I served it over baby romaine with feta, sliced strawberries, red peppers, and julienned cucumber. Nuts would be great (probably slivered almonds) but there was an allergy concern this time.

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shecancook

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2009

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.

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Cathy from Huntington NY

Cooking Level: Expert

Home Town: Huntington, New York, USA

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Reviewed: Mar. 11, 2009

I made this vinaigrette dressing a few weeks ago and I forgot to review it. This dressing was good, the only thing I changed was olive oil instead of vegetable oil.

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