Raspberry Vinaigrette

Raspberry Vinaigrette
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Renée Comet.
Making your own salad dressing at home is quick and easy, and it allows you to control salt, sugar, and other ingredients.
  • Prep time
    5 min
  • Servings
    12 Servings
  • Serving size
    2 tbsp
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    2 tbsp
  • Amount per serving Calories 50

  • Total Fat 4.5g
    • Saturated Fat 0.6g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 100mg
  • Total Carbohydrate 2g
    • Dietary Fiber 0g
    • Total Sugars 1g
    • Added Sugars 0g
  • Protein 0g
  • Potassium 30mg
  • Phosphorus 5mg

Choices/Exchanges: 1 Fat



  • fresh or frozen raspberries (thawed if using frozen raspberries)
    1 1/2 cup
  • rice wine vinegar
    1/2 cup
  • water
    1/4 cup
  • extra virgin olive oil
    1/4 cup
  • erythritol or other sugar substitute
    1 tbsp
  • salt
    1/2 tsp
  • black pepper
    1/4 tsp


  1. In a blender or food processor, puree all of the ingredients until smooth.

  2. Pour the dressing through a fine mesh strainer to remove the seeds.

  3. Store in the fridge in an airtight container for up to 1 week.