Raspberry-Tarragon Vinaigrette

July/August 2013

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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.

Raspberry-Tarragon Vinaigrette

Makes: About 1 1/4 cups

Serving Size: 2 tablespoons

Active Time:

Total Time:


  • 1 cup fresh raspberries
  • 1/2 cup walnut oil or canola oil
  • 1/3 cup raspberry vinegar or other fruity vinegar
  • 1/4 cup chopped shallot
  • 1/4 cup chopped fresh tarragon
  • 1/2 teaspoon salt
  • 1/4 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.

Tips & Notes

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


Per 2-tablespoon serving: 110 calories; 11 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 0 g protein; 1 g fiber; 120 mg sodium; 43 mg potassium.

Carbohydrate Servings: 0

Exchanges: 2 fat

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Recipe Categories

8 or more
Main Ingredient
Vegetarian, other
Preparation/ Technique
Type of Dish
Salad dressing
Ease of Preparation
Total Time
15 minutes or less
July/August 2013
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