Raspberry Balsamic Vinaigrette – who says you need to include oil in every salad dressing? With all the bright, tangy flavour in this recipe, you’ll never miss it.
We almost always make our own homemade salad dressings and using a fruit based one, like this Raspberry Balsamic Vinaigrette is a great way to up the flavor of an exceptional dinner salad while cutting the fat content.
Oil in dressings is meant to give it some body and help coat the salad ingredients but pureed fruit has plenty of body anyway so there is no need for oil at all if you are cutting back on fat in your diet.
Any of the ingredients in this simple recipe can be adjusted to suit your own taste. Add a little more or less of anything to create your own perfect version.
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- 3/4 cup raspberry puree
- 1/4 cup white balsamic vinegar (or regular balsamic vinegar)
- 1 1/2 tbsp honey (more to taste if you like)
- 2 tbsp lemon juice
- pinch salt
- 1/4 tsp pepper
- 1/2 tsp dry oregano
- 1/2 clove very finely minced garlic
Make the raspberry puree by simply pureeing fresh or frozen (thaweraspberries in a blender or food processor and then pressing the puree through a sieve to remove the seeds.
Whisk together or shake in a covered jar before serving.