Easy Raspberry Vinaigrette Dressing

Easy Raspberry Vinaigrette Dressing

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



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

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  • 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.
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Reviews 13

  1. 15 Ratings


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

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.


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