Raspberry Vinaigrette
Prep time
Total time
Author: The Perfect Portion
Recipe type: Dressings, Sauces & jams
Makes: 6 Dressing portions
Ingredients
- 1 cup fresh raspberries
- 3 tablespoons red wine vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon dried rosemary
- ¼ teaspoon salt
- ¼ cup extra virgin olive oil
Directions
- Add all the ingredients, except the olive oil, to a food processor, and pulse in short bursts for 2 minutes to fully purée the raspberries and create a thick dressing.
- Add the olive oil to the food processor, a little at a time, processing on low speed to mix it into the dressing. Serve immediately, or refrigerate until ready to use. Store covered and refrigerated for up to 1 week. Stir or shake before serving.
[fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"]
HELPFUL TIP: Slowly adding the olive oil helps to “emulsify” the dressing by combining the oil with the other ingredients without the water (from the raspberries) and oil separating. If your food processor does not have an opening to drizzle the oil in as it operates, simply transfer to a mixing bowl and whisk the olive oil in by hand.
HELPFUL TIP: Slowly adding the olive oil helps to “emulsify” the dressing by combining the oil with the other ingredients without the water (from the raspberries) and oil separating. If your food processor does not have an opening to drizzle the oil in as it operates, simply transfer to a mixing bowl and whisk the olive oil in by hand.
Serving size: 3 tbsp Calories: 100
Recipe by The Perfect Portion at https://theperfectportion.com/2016/08/raspberry-vinaigrette/