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Raspberry Vinaigrette
5 min prep time
12servings
Recipe by
Christy Brissette, MS, RD
Photo by
Renée Comet
How to Make Raspberry Vinaigrette
Making your own salad dressing at home is quick and easy, and it allows you to control salt, sugar, and other ingredients.
5 min prep time
12servings
2 tbsp
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Step-By-Step Instructions:
- In a blender or food processor, puree all of the ingredients until smooth.
- Pour the dressing through a fine mesh strainer to remove the seeds.
- Store in the fridge in an airtight container for up to 1 week.
Nutrition facts
12 Servings
-
Serving Size
2 tbsp
- Amount per serving Calories 50
-
Total Fat
4.5g
- Saturated Fat 0.6g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 100mg
-
Total Carbohydrate
2g
- Dietary Fiber 0g
- Total Sugars 1g
- Added Sugars 0g
- Protein 0g
- Potassium 30mg
- Phosphorous 5mg
Ingredients
fresh or frozen raspberries (thawed if using frozen raspberries)
1 1/2 cup
rice wine vinegar
1/2 cup
water
1/4 cup
extra virgin olive oil
1/4 cup
erythritol or other sugar substitute
1 tbsp
salt
1/2 tsp
black pepper
1/4 tsp
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