Raspberries are one of my favorite fruits. I love adding fresh raspberries to salads and eating them plain for a nighttime treat.
I wish I could buy fresh raspberries in bulk from a local organic farmer when they are in season and freeze them to use for the rest of the year, but I have to do the next best thing and go to Sprouts!
Frozen raspberries are an enjoyable snack on their own, but I mainly use them in popsicles and smoothies and in homemade raspberry vinaigrettes.
Homemade Raspberry Vinaigrette
Store bought vinaigrette recipes often contain high fructose corn syrup, vegetable oils, and preservatives. I prefer to make this fresh version instead and often whip up a batch for a lunch salad.
Any vinegar can be used in this recipe, but I prefer white wine vinegar or coconut water vinegar. I’ve also used kombucha before and it gives excellent flavor.
If you like raspberry vinaigrette, try this natural homemade version.
Not just for salads…
While raspberry vinaigrette is a classic salad dressing, it can also be used various other ways. It makes an excellent marinade for meats, especially red meat, or drizzled over roasted vegetables or potatoes.
Raspberry Vinaigrette Dressing Recipe
- ½ cup white wine vinegar or try a tarragon vinegar
- ¼ cup olive oil
- ¼ cup fresh or frozen raspberries
- 2 tsp honey or maple syrup For even more flavor try Wild Huckleberry Honey!!!
Put all ingredients in blender or food processor and blend until smooth.
Drizzle over a salad or roasted vegetables or use as a marinade for chicken or pork chops!
Store in the refrigerator for up to four days, though it is best when used freshly made.