Fresh Raspberry Balsamic Vinaigrette

Fresh Raspberry Balsamic Vinaigrette

mommy2two 1

"Super quick and easy salad dressing to use up those extra berries. I'm sure this would be tasty with other berries too."

Ingredients 20 m {{adjustedServings}} servings 47 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 47 kcal
  • 2%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Mix raspberries and sugar together in a bowl; set aside until mixture is juicy, about 10 minutes. Mash berries using a fork until liquefied. Pour berry mixture into a jar with a lid; add balsamic vinegar, olive oil, honey, and salt. Cover jar with lid and shake until dressing is mixed well. Store in refrigerator.
Tips & Tricks
White Chocolate Raspberry Cheesecake

Make this creamy white chocolate raspberry cheesecake.

Raspberry Cheesecake Stuffed French Toast

Special French toast stuffed with raspberry puree and cream cheese.


  • Cook's Note:
  • You may use a food processor or blender if desired to make the dressing very smooth. I personally prefer a bit of body.
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Reviews 20

  1. 25 Ratings


Great salad dressing and using fresh ingredients makes it all the better! I cut the recipe in half to give it a try and I'm glad I did. I opted to use a white balsamic which proved to be a good choice. I just put everything into my mini food processor, gave it a whirl and it was done in no time at all. I let it set in the fridge for about an hour to let the flavors blend together. This was a wonderful dressing for "Strawberry Spinach Salad with Feta and Bacon" from this site.

Holiday Baker

I decided to try this today for a salad for lunch. Being as I did not need that much, I made 1/4 of the recipe rather easily. I had frozen raspberries and they worked fine. I just blended all of the ingredients together in my Vitamix on medium speed about 25-30 seconds. I don't care for the raspberry seeds and they would get more processed that way. When I first tasted it, I thought it tasted way too acidic. I added a squeeze of agave syrup and it cut through that. Only other issue is the color. It has the color appearance of human blood, giving it that halloweenish appearance. So, basically, I would consider using a white plain or flavored vinegar, instead of the dark colored balsamic, if serving this to guests. For myself though, it was fine.


We threw all the ingredients in the blender, turned out very creamy. and it kept well in the fridge. My husband liked it so much he has requested I make it again.