Raspberry Balsamic Vinaigrette
A great way to add some fruit flavor and color to your salad. Tart and sweet, perfect on summer salads!
Servings: 8
Calories: 107kcal
Ingredients
- 1 cup raspberries frozen
- ⅓ cup olive oil extra virgin
- 2 Tablespoons balsamic vinegar divided
- 1 Tablespoon honey
- 1 Tablespoon brown sugar
- ¼ teaspoon salt or to taste
- ⅛ teaspoon white pepper or to taste
Instructions
- Place raspberries in a small bowl and microwave on high for two minutes to thaw and start to break down. Add 1 tablespoon balsamic vinegar, mix well with a fork or immersion blender. Set aside for 10 minutes.1 cup raspberries, 2 Tablespoons balsamic vinegar
- Use a metal sieve to strain the raspberry puree from the seeds and pulp. One cup of raspberries will yield about ¼-⅓ cup of puree.
- Add raspberry puree and all other ingredients to a small blender or food processor.1 cup raspberries, ⅓ cup olive oil, 1 Tablespoon honey, 1 Tablespoon brown sugar, ¼ teaspoon salt, ⅛ teaspoon white pepper, 2 Tablespoons balsamic vinegar
- Blend ingredients at medium speed until well incorporated.
- Taste the dressing and adjust with a little more honey or brown sugar if needed.
Notes
If you have an immersion blender, it works well to mix the raspberries with the vinegar. Using a fork to mash the berries yields a little over ¼ cup of puree, whereas using an immersion blender yields very close to ⅓ cup.
For a stronger balsamic taste, a little more balsamic vinegar can be added, and to sweeten simply add more brown sugar and/or honey.
Nutrition
Calories: 107kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 79mg | Potassium: 36mg | Fiber: 1g | Sugar: 5g | Vitamin A: 6IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 1mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.