Recipe Image

Raspberry-Tarragon Vinaigrette

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


    • 1 cup fresh raspberries
    • ½ cup walnut oil or canola oil
    • ⅓ cup raspberry vinegar or other fruity vinegar
    • ¼ cup chopped shallot
    • ¼ cup chopped fresh tarragon
    • ½ teaspoon salt
    • ¼ teaspoon sugar


  • 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.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days.
ALL RIGHTS RESERVED © 2019 Printed From 9/18/2019