Real Raspberry Vinaigrette

Real Raspberry Vinaigrette

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From: EatingWell Magazine November/December 1995

Pureed raspberries thicken this beautiful rose-colored dressing. It's a perfect accent for fresh spinach or peppery greens, avocados or sliced fruit.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1/4 cup boiling water
  • 1 tea bag, preferably Earl Grey
  • 1/2 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
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


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  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.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 23 calories; 2 g fat(0 g sat); 0 g fiber; 2 g carbohydrates; 0 g protein; 1 mcg folate; 0 mg cholesterol; 1 g sugars; 30 IU vitamin A; 1 mg vitamin C; 3 mg calcium; 0 mg iron; 73 mg sodium; 21 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: free food

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