I was feeling in the mood for something a little tangy, something a little sweet… and bright and sunny! How about raspberry vinaigrette! This recipe was a request by my sister to create a fresh raspberry vinaigrette that was healthier than the store bought varieties and easy to make. Can you tell I’m attempting to hang on to the last threads of summer? I know, I know, fall officially started a few weeks ago and with the leaves turning into a beautiful mosaic of yellows, oranges and reds, it’s undeniable. We’ll get about two weeks of awesome fall weather and then BAM!, it’ll be winter. Wouldn’t you know it, my raspberry canes are STILL producing fruit. The two frosty mornings can’t kill their enthusiasm and so it won’t kill mine either! I’m having more fresh raspberries and raspberry vinaigrette… on everything!
This vinaigrette takes a smidge more time than just whisking ingredients together as you do need to smash your raspberries but really, it’s still only five minutes start to finish. Grab your raspberries and a metal strainer and hold it over a bowl. Give them a good smash with the back of a spoon and press them through the strainer. Get all the juice out and you should be left with mostly just seeds in the strainer. This will serve as the base to whisk in the remaining ingredients.
Then all you do is whisk it all up, pour it into a cruet, and you’re ready to go! Fresh raspberry vinaigrette! My favorite salad to put this on is spring greens, sliced strawberries, a couple of green onions and slivered almonds. Also great with cubed Havarti cheese 🙂
- 6 oz fresh raspberries (crushed to be about ½ cup puree)
- 1-2 tablespoons honey
- ¼ c light tasting olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- Puree raspberries by pressing them through a metal strainer with the back of spoon.
- Place all ingredients together with the puree and whisk.
- Pour all over your favorite sweet salads.