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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2013


Ingredient Checklist


Instructions Checklist
  • 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.



Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition Facts

109.7 calories; protein 0.3g 1% DV; carbohydrates 2.4g 1% DV; exchange other carbs; dietary fiber 0.8g 3% DV; sugars 0.8g; fat 11g 17% DV; saturated fat 1g 5% DV; cholesterolmg; vitamin a iu 66.7IU 1% DV; vitamin c 3.6mg 6% DV; folate 3.9mcg 1% DV; calcium 8.7mg 1% DV; iron 0.1mg 1% DV; magnesium 4.8mg 2% DV; potassium 42.8mg 1% DV; sodium 119.8mg 5% DV; thiaminmg 1% DV.