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20 minute dinner recipes

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Raspberry-Tarragon Vinaigrette


From EatingWell:  July/August 2013

Fresh raspberries give this raspberry-tarragon vinaigrette a burst of antioxidants. Try this raspberry salad dressing recipe with bitter greens, such as arugula or escarole.

About 1 1/4 cups | Active Time: 5 minutes | Total Time: 5 minutes



  1. Place raspberries, oil, vinegar, shallot, tarragon, salt and sugar in a blender or food processor and puree until smooth. Or blend in a large glass measuring cup or wide jar with an immersion blender.


Per 2-tablespoon serving : 110 Calories; 11 g Fat; 1 g Sat; 2 g Mono; 0 mg Cholesterol; 2 g Carbohydrates; 0 g Protein; 1 g Fiber; 120 mg Sodium; 43 mg Potassium

0 Carbohydrate Serving

Exchanges: 2 fat

Tips & Notes