Raspberry Vinaigrette

Raspberry Vinaigrette

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From: EatingWell Magazine Summer 2004

Mild-tasting grapeseed oil is the ideal foil for fruity raspberry vinegar. This simple dressing offers an especially nice finish for a salad of mixed greens, fresh peaches or berries and chicken. For an exquisite appetizer, drizzle the dressing over melon wedges (or fresh figs) draped with thin slices of prosciutto.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 tablespoons raspberry vinegar
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/3 cup grapeseed oil, or canola oil


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  • Ready In

  1. Whisk vinegar, salt and pepper in a small bowl. Slowly whisk in oil.
  • Make Ahead Tip: Cover and refrigerate for up to 1 week.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 82 calories; 9 g fat(1 g sat); 0 g fiber; 0 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 0 mg calcium; 0 mg iron; 38 mg sodium; 1 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2 fat

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