Food

Easy, No Sugar Raspberry Vinaigrette Recipe

BY Sarah Pope TIMEAugust 24, 2022 PRINT

I wrote recently about the raspberry overload going on in our refrigerator and how we were using my favorite lassi recipe (Indian yogurt smoothie) to use them up. During that time, I also made raspberry vinaigrette. Fresh raspberries blended into a salad dressing works well as the vinegar portion very effectively preserves the berries for many weeks.

I thought I would share this easy recipe, as some of you probably love raspberry vinaigrette drizzled on salads. It so happens that raspberry vinaigrette is my daughter’s favorite salad dressing too. Once I discovered this, I was motivated to show her how to make it healthy.

Most store versions are made with raspberry flavoring, GMO high fructose corn syrup and GMO vegetable oils like canola or soy. Even if made with fresh raspberries in a gourmet restaurant, an olive oil/GMO canola oil blend with GMO white sugar is generally used (I know because I’ve asked!).

In this new age of frankenfood literally everywhere you look, it is absolutely essential to know how to make your favorite dishes and condiments yourself with real, wholesome ingredients! Not doing so is quite simply a non-starter.

Teaching your children how to make fresh, healthy salad dressing quickly is one of most important cooking skills they can learn. This is because making sure the diet is loaded with healthy fats is the foundational principle for vibrant health. This according to research of numerous traditional societies around the globe free of chronic disease.

How to Make Raspberry Vinaigrette

So how to make a simple, fast and fresh raspberry vinaigrette? You will be delighted how easy it is.

One important tip is to avoid using either raw or pasteurized apple cider vinegar in this particular salad dressing. This is because the strong flavor of the ACV competes with the raspberries. You need a very mild vinegar for a great tasting raspberry vinaigrette. I recommend mellow rice vinegar (my favorite) or white wine vinegar. If you want to get fancy, you can use raspberry vinegar too, though this is a more expensive option.

If you choose rice vinegar, it is best to use organic brands if possible. Also avoid rice vinegar made in China due to possible contamination with arsenic.

Why not show your kids how to make raspberry vinaigrette dressing the next time you serve salad for dinner? An easy variation is to make a creamy vinaigrette. Add ¼ cup of creme fraiche to ¾ cup of the dressing in the recipe below and blend with a fork.

If you are in need a a change with your homemade dressing, check out these recipes for:

maple kombucha salad dressing
honey mustard salad dressing
probiotic thousand island dressing

Raspberry Vinaigrette

A quick, easy, and delicious salad dressing made with fresh raspberries and healthy fats with no added sugar.

Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Author Sarah Pope

Ingredients
1/2 cup extra virgin olive oil
1/4 cup rice vinegar preferably organic
1/3 cup fresh raspberries preferably organic
2-4 drops liquid stevia extract (optional)
sea salt to taste

Instructions
Mash raspberries with a fork in a medium sized bowl or mortar & pestle.

mashing raspberries
(Courtesy of Sarah Pope)

Add the remaining ingredients and blend with a handheld mixer. Alternatively, pour the ingredients into a food processor and mix well with a few pulses.

If you prefer an ultra-smooth vinaigrette, sieve out the seeds. This is an optional step.

sieving out raspberry seeds
(Courtesy of Sarah Pope)

Serve and enjoy!

Recipe Notes
Frozen raspberries may be substituted for fresh. However, be sure the berries are thawed and dried before mashing and blending with the other ingredients.

If using raspberry vinegar, use 1/8-1/4 cup fresh raspberries instead of 1/3 cup.

A drizzle of raw honey may be substituted for the stevia.

Even though this salad dressing is sweet, a touch of sea salt actually brings out the flavor and sweetness better than no salt at all.

Homemade raspberry vinaigrette lasts in the refrigerator for several weeks.

If you enjoyed this recipe, take a look at my salad recipesappetizer recipes and vegetarian recipes.

This article was originally published on thehealthyhomeeconomist.com

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Sarah Pope
Sarah Pope is the founder of TheHealthyHomeEconomist.com, a blog with the mission to teach families about the effective, practical application of traditional, ancestrally inspired diets and research-based wellness within the setting of the modern household. She is the author of three books: "Get Your Fats Straight, Traditional Remedies for Modern Families", and "Living Green in an Artificial World". Her eBooks "Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes" are available for complimentary download via Healthy Home Plus.
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