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This Raspberry Basil Vinaigrette is super easy to make! It is tangy, fresh and perfect for a spring or summer salad. This salad dressing is low in added sugar, healthy, vegan and gluten-free!
How to Make Raspberry Basil Vinaigrette
This vinaigrette is super easy to make! Plus, everyone is sure to love the spring and summer flavors. For this salad dressing recipe you will need fresh raspberries, fresh basil leaves, olive oil, white wine vinegar, honey and salt. Start by washing your raspberries and drying them thoroughly. Then, combine all of the ingredients in a blender or food processor and blend until smooth.
Serve immediately over salad or store in the refrigerator in an airtight container for up to 5 days. While storing in the refrigerator some separation may occur, simply shake the dressing before serving.
Why should I make my own salad dressing?
Making your own salad dressing is very easy and can allow for many changes! This dressing is low in added sugar (the raspberries sweeten it plus a dash of honey) and it is low in added salt. Also, fresh homemade salad dressing is richer in flavor than store-bought salad dressings.
Frequently Asked Questions
Yes! The color will come out a little more red but you can absolutely swap out the fresh raspberries for frozen.
Balsamic vinegar or red wine vinegar can also be used but they will alter the taste of the vinaigrette a little bit. Don’t worry, it will still be delicious!
No, this recipe is not written to include canning directions and must be stored in the refrigerator.
Of course, go ahead and skip the basil for a traditional raspberry vinaigrette dressing!
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Love salad? Try our Pan Fried Eggplant with Arugula Caprese Salad, Quick and Easy BBQ Chicken Salad, Italian Pasta Salad, Chicken Caesar Pasta Salad, Cucumber Tomato and Onion Salad, Warm Brussels Sprouts Caesar Salad and Simple Mediterranean Orzo Salad.
Raspberry Basil Vinaigrette
This Raspberry Basil Vinaigrette is super easy to make! It is tangy, fresh and perfect for a spring or summer salad.
Ingredients
- 4 oz fresh raspberries
- 10 basil leaves
- 1/2 cup olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons honey (substitute sugar for vegan)
- pinch salt
Instructions
- Wash and dry raspberries.
- Combine all ingredients in a blender.
- Blend until smooth.
- Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Notes
Vinaigrette is not shelf stable. It must be stored in the refrigerator.
Some separation is expected when refrigerating. Shake before using.
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Nutrition Information:
Yield: 10 Serving Size: 3 tbspAmount Per Serving: Calories: 106Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 14mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 0g
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