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Raspberry Vinaigrette

  • 5 m
  • 5 m
EatingWell Test Kitchen
“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. ”


    • 2 tablespoons raspberry vinegar
    • ⅛ teaspoon salt
    • Freshly ground pepper, to taste
    • ⅓ cup grapeseed oil, or canola oil


  • 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.
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