Recipe Image

Real Raspberry Vinaigrette

  • 10 m
  • 10 m
EatingWell Test Kitchen
“Pureed raspberries thicken this beautiful rose-colored dressing. It's a perfect accent for fresh spinach or peppery greens, avocados or sliced fruit.”


    • ¼ cup boiling water
    • 1 tea bag, preferably Earl Grey
    • ½ cup frozen unsweetened raspberries, (not thawed)
    • 1 shallot, peeled and coarsely chopped
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon red-wine vinegar
    • 1 teaspoon sugar
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper


  • 1 Pour boiling water over tea bag in a small bowl; let steep for 3 minutes, then pour the brewed tea into a blender, pressing on the bag to extract all of the tea. Add raspberries, shallots, oil, vinegar and sugar; blend until smooth, about 1 minute. Pour through a fine strainer into a small bowl, pressing firmly to extract all the raspberry pulp. Whisk in salt and pepper.
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