Reviewed: Sep. 25, 2009

This is a great dressing. Loved the tang and it went wonderful with a blue cheese, pecan and bacon salad!

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Tori

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: Sep. 7, 2009

I didn't have chicken broth, and I used red wine vinegar. I think a little less sugar next time - mine were just picked, so probably already sweet by them selves, otherwise it was still delish! Put on baby spinach, with cuke, feta and bacon bits - would've put candied walnuts if I had them :)

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Kim

Cooking Level: Intermediate

Home Town: Newtown, Connecticut, USA

Living In: West Haven, Connecticut, USA

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Reviewed: Jul. 5, 2009

Yum, was very good and well received by friends at a party. I only changed adding chicken broth as had some vegetarians. Used 1/2 tsp of salt instead.

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ana_ng57

Cooking Level: Intermediate

Home Town: Clarence, New York, USA

Living In: Walworth, New York, USA

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Reviewed: May 31, 2009

This is a great dressing! I served it at my sister's bridal shower and it was a HIT!! I didn't strain it, just put it in the blender and mixed it up!! Got lots of requests for the recipe - definitely a keeper!

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Reviewed: May 16, 2009

I love this salad!! I made it with raspberries the first time and it was delicious!! I decided to try it again today with strawberries, and it taste just as good. Maybe a little lighter on the berry taste, but a keeper all the same. I did use red wine vinegar instead of the apple cider when making with the strawberries. This is going to be my staple raspberry vinaigrette from now on.

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Sooki

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Apr. 22, 2009

Absolutely fantastic! I thought the combination of ingredients sounded bizarre, but decided to give it a try because I had all the ingredients on hand. I did substitute strawberries and splenda. So, so good!

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Amber Waitukaitis

Cooking Level: Expert

Home Town: Butte, Montana, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Apr. 13, 2009

WONDERFUL! I used thawed, frozen raspberries and just threw everything in a blender (removing the raspberry seeds was an unneeded step in my mind). It took less than 5 minutes and we used it on a Mandarin Orange Spinach Salad. So simple and easy AND better than any store bought raspberry vinaigrette we've had. Will definitely use this recipe again and again.

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labella

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

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Reviewed: Feb. 24, 2009

This recipe appealed to me over other raspberry vinaigrettes as it called for fresh raspberries rather than raspberry jam or raspberry vinegar. I thought it was just okay, nothing special, but hubby really enjoyed it, calling it light, colorful and different. What I disliked about it most was the unpleasant look it gave to the finished salad greens, which shouldn't look pinkish-red!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jan. 11, 2009

I made this for the first time a week ago and just made my third batch today. It is wonderful. We prefer it not so sweet, so we only use 2 teaspoons of sugar or honey. It is so fresh tasting, I try to find other things to put it on in addition to my salad!

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Linda

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Reviewed: Sep. 10, 2008

This is the best!!!! I can not say it enought. I made a salad with lettuce, pecans, chicken breast, craisins, and warm goat cheese. You MUST try it, I would also give it a 10 if I could. This is my all time new fav.

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Gert

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Reviewed: Jul. 18, 2008

Delicious way to use my abundance of fresh berries. I used a little less oil do to dieting and the consistency was still good. Not too sweet, not to vinegary.

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Kimm

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Reviewed: Dec. 16, 2007

I would give this ten stars if I could. I just poured all the ingredients in the blender, and strained after.Rich in texture, color, and flavor, but very low in fat. This will be a regular in our home. Many thanks for the recipe.

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