Raspberry Vinaigrette Dressing

234 Reviews 10 Pics
  • Prep

    5 m
  • Ready In

    5 m
JAN W
Recipe by  JAN W

“This dressing has a mild raspberry flavor. I usually prepare it with canola oil.”

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Ingredients

Adjust Servings

Original recipe yields 1 1/2 cups

Directions

  1. In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.

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Reviews (234)

Rate This Recipe
MLTS
251

MLTS

My grocery store doesn't carry raspberry vinegar so I used a combination of red wine vinegar, white vinegar, & pureed raspberries. Also added about 1 Tablespoon of poppyseeds. Delicious!!

rjlund
202

rjlund

Excellant! I omitted the sugar and replaced it with seedless raspberry jelly.

Jillian
196

Jillian

Fabulous vinaigrette! Easy to make, yet tastes better than anything you'd get in a bottle. I used olive oil vs. veg. oil, cut the sugar in half and added a little seedless raspberry jam to bring out more of that wonderful raspberry flavor. Poppyseeds would be a great addition, but this was fine as is and was perfect over mixed salad greens with thin sliced red onion, toasted walnuts, dried cranberries and a bit of feta cheese sprinkled over top - YUM!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 118 cal
  • 6%
  • Fat
  • 9.2 g
  • 14%
  • Carbs
  • 9.6 g
  • 3%
  • Protein
  • 0 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 21 mg
  • < 1%

Based on a 2,000 calorie diet

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