The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 25, 2008
Very nice dressing - I substituted splenda and used only half the amount and it was definitely sweet enough. Might reduce a little more next time. Thanks for sharing! I served this on the Tri-Pepper Salad recipe also on this site. Nice pairing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 19, 2008
Thank you, Thank you, Thank you. This dressing was so delicious, like one of the other reviewers said, I wanted to drink it. I'm a sweet dressing person so the sugar was fine with me. I did use Red Wine Vinegar like others because it's all I had in the house and it was delicious. I have a non-salad eater 9 year old who still didnt eat her salad but said she really liked the dressing. Easy to prepare and the 5 year old enjoyed shaking it up. I didnt have oregano (but I bought some after dinner last night) so I used parsley for a little more color. I recommend this dressing to anyone who loves sweet dressing and it's so easy to make.
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Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 15, 2008
Amazing dressing. I made it for Mother's Day dinner with mixed spring greens, sliced canned pears, dried cranberries, walnuts and blue cheese. It was everyone's favorite part of the meal. However, I only used 1/4 cup of sugar as opposed to 1/2. That's the secret. Thanks for this great recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 29, 2008
I used raspberry balsamic vinegar instead, and thought it tasted great. My boyfriend hated it, i wanted to drink it!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 27, 2008
I enjoyed this dressing and so did the rest of the family who sampled it. It was very easy to make. I thought that the raspberry taste was really nice and I would definitely make again.
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Cooking Level: Intermediate

Living In: Warwick, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 26, 2008
This dressing is so yummy--I could eat it with a spoon! You can find Raspberry Vinegar in most gourmet grocery stores--try the recipe just like it says--you won't be sorry!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 4, 2008
This was a good dressing that can probably quite versatile. I made 3 serving size since I didnt want any left overs. I used olive oil instead of vegie oil and red wine vinegar and some raspberry jam instead of the raspberry vinegar. I used as much sugar as I needed for my tastes (not the full 1/4 cup it called for). I also used a blender to blend everything together and it came out like a mayonnaise based dressing (even though there is no mayo in this recipe) so I can get all the flavors together at one bite. I will definitely make this again. Thank you for the recipe.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 1, 2008
Very simple to prepare, tasty dressing. Beats bottle dressings any day.
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Ron
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Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 28, 2008
I was looking for a dressing that would go great with Salmon. I decided on this one with 2 minor changes. I too reduced the sugar by half but also omitted the oregano and substituted tarragon. It was fantastic over the salmon that my husband grilled. What a beautiful presentation too with the salmon sitting on a bed of crisp lettuce surround with all of the other yummy ingredients. I love salads and I don't think I've ever had a salad from a restaurant that was this outstanding. Thanks!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 25, 2008
I was craving some raspberry vinaigrette, so I made this recipe, and it was AMAZING. I followed the recipe exactly, and we loved it. It was great served over baby spinach, almonds and dried cranberries, and a little chicken breast. I'll make this recipe again and again!
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Cooking Level: Expert

Home Town: Utica, New York, USA
Living In: Rockville, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 4, 2008
Only giving 4 stars because I altered the original recipe. Used Raspberry Balsamic Vinegar and reduced the sugar to 1/4 cup. Everybody loved it!!
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Di
Home Town: Long Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 13, 2008
I also cut the amount of sugar by half and used raspberry balsamic vinegar instead of raspberry wine vineger. I used the blender to blend. It was yummy!
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Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 6, 2008
I just made this for dinner guests this evening and I used seedless raspberry jam for the sugar and white balsamic vinegar. Excellent.
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Cooking Level: Intermediate

Home Town: White Deer, Pennsylvania, USA
Living In: Selinsgrove, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 3, 2008
I used about 5 organic frozen raspberries as well and regular white vinegar because that's all I had. I used half olive and half vegetable oil, but next time will use all vegetable oil because I think the flavor goes better with the sweet. I also used only half the sugar called for, as recommended, although the only dijon mustard I had was honey dijon so that added a little sweet. I whirred it up in the blender and it was great! Everyone at the dinner party loved it -- even my kids loved it and ate salad, which they usually don't do! This would be great for a Valentine's Day lunch salad with the pretty pink color...
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 28, 2007
Everyone loved it! I made the dressing with 1/4 cup sugar and it was perfect. Any more sugar would have been too sweet.
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Cooking Level: Intermediate

Living In: Oceanville, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 27, 2007
This recipe is great, I didn't have the rapsberry vinegar so I substituted it for red wine vinegar and 1/4 C frozen organic raspberries. It was too sweet so now I use 1/4 C sugar.
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Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 4, 2007
I have been looking for a raspberry vinaigrette dressing that tastes similar to one we enjoy at a local restaurant. This one is very close. Try it as is, or make your own adjustments, but one thing that you should do if at all possible is to blend all the ingredients with some kind of blender. A hand blender works just fine. You’ll be much happier with the results, trust me. There is just no way to blend these ingredients well by just shaking them in a bottle.
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Cooking Level: Expert

Home Town: Kansas City, Missouri, USA
Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 3, 2007
My aunt tasted this dressing at my house when she was visiting from Korea and now I have to make a bottle and send it to her via airmail because she loved it so much!
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Cooking Level: Beginning

Living In: Diamond Bar, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 25, 2007
To make a salad like a 5-star resturant, I cut up Roman and Redleaf lettuce. Put it in a bowl of ice water let stand 10 minutes (or you can put it in the refregerator over night) then spin it in a salad spinner. Cut up little slivers of red onion and spinkle a few on top. Make my published recipe of old-fashioned pecans and add a few on top then drizzle Raspberry Vinaigrette Dressing. This is my version of a 5-star salad!
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Cooking Level: Expert

Living In: Crown Point, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 9, 2007
I use this recipe all of the time and it gets lots of compliments. I use olive oil though.
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