Easy Raspberry Vinaigrette Dressing

Easy Raspberry Vinaigrette Dressing

12
sconnelly 0

"Easy raspberry vinaigrette using simple ingredients."

Ingredients 5 m {{adjustedServings}} servings 172 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 0 g
  • 0%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. Vigorously whisk together the raspberry jam, vinegar, and olive oil until thoroughly combined; season with salt and black pepper to serve.
Tips & Tricks
Chef John’s Empty Mayo Jar Dressing

See an ingenious way to get every last bit of mayo from the jar.

Bill's Blue Cheese Dressing

See how to make an unbelievably rich and creamy blue cheese dressing.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 12

  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Jillian
7/22/2011

Fabulous vinaigrette! Easy to make, yet tastes better than anything you'd get in a bottle. I love it when a few simple ingredients you have around the house come together to create something so good. I used rice wine vinegar vs. white vinegar because it's milder and sweeter. I also used low sugar seedless raspberry jam and upped that a bit 'til I got the consistency and taste I wanted. Poppyseeds would be a great addition, but this was fine as is and was perfect over mixed salad greens with thin sliced red onion, Granny Smith apple, toasted walnuts, dried cranberries and a bit of feta cheese sprinkled over top - YUM!

Linda Farrell
7/21/2011

I cut this recipe in half to try it. I used seedless/sugar free raspberry preserves and no salt. This had the right amount of tangy-ness. Went great with my grilled chicken salad. Now I'm making another batch for lunch tomorrow. It does start to separate so really mix well before serving.

Hope
7/22/2011

Good recipe and simple. I added half teaspoon of Dijon mustard and another teaspoon of jam to emulsify the mix