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Raspberry Vinaigrette

This easy Raspberry Vinaigrette is a fruity, summery take on a classic! Brighten up your greens with this gem-colored, DELICIOUS dressing!
Course dressing
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 20 Tbsp
Calories 41kcal
Author Taylor


  • 2/3 Cup Raspberries, lightly packed (100g)
  • 5 Tbsp Red wine vinegar
  • 3 Tbsp Maple Syrup
  • 2 Tbsp Red onion, chopped
  • 1/2 tsp Salt
  • 1/3 Cup Olive oil *


  • Place all the ingredients, except the oil, in a small food processor (mine is 3 cups) and process until the raspberries are totally broken down. You will need to stop and scrape the sides often.
  • Once mixed, with the food processor running, stream in the olive oil until the dressing is mixed and thickened.



*You can get away with 1/4 cup oil if you want less, but it will have more of a bite!


Calories: 41kcal | Carbohydrates: 2.6g | Fat: 3.6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2.6g | Sodium: 58mg | Potassium: 14.8mg | Fiber: 0.3g | Sugar: 2g | Vitamin C: 1mg