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Raspberry Vinaigrette

Tangy and sweet, this dressing can be made with fresh or frozen raspberries and enjoyed any time of the year.
Raspberry Vinaigrette

Submitted By:

Dietary Interests: Gluten-Free , Keto Friendly , Mediterranean , Vegetarian

Yield:

400 ml (13 servings)

Total Time:

10 Minutes 20 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

480 ml (13 servings)

Total Time:

11 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

480 ml (13 servings)

Total Time:

11 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

480 ml (13 servings)

Total Time:

11 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

400 ml (1 ¾ cups)

Total Time:

10 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

60 ml (2 servings)

Total Time:

10 Minutes 20 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 60 ml (¼ cup) water
  • 180 ml (¾ cup) extra virgin olive oil
  • 60 ml (¼ cup) apple cider [or raspberry vinegar]
  • (1 teaspoon) dried basil
  • 60 g (½ cup) raspberries
  • 30 ml (2 Tablespoons) honey
  • (1 teaspoon) salt, optional

Directions

  1. Place water, honey, vinegar, salt, basil and raspberries into the Vitamix container in the order listed and secure lid.
  2. Start the blender on its lowest speed and increase to its highest speed.  Blend for 20 seconds. Decrease speed to Variable 5.  Remove lid plug and drizzle olive oil in a slow stream through the lid plug opening.
  3. Replace lid plug. Slowly increase to its highest speed. Blend for an additional 10 seconds.

Ingredients

  • 60 ml (¼ cup) water
  • 180 ml (¾ cup) extra virgin olive oil, or water
  • 60 ml (¼ cup) apple cider vinegar, or raspberry vinegar
  • Tablespoon (1 teaspoon) dried basil
  • 60 g (½ cup) raspberries, or frozen raspberries, thawed
  • 30 m (2 Tablespoons) honey, or agave nectar
  • Tablespoon (1 teaspoon) salt, optional

Directions

  1. Place water, honey, vinegar, salt, optional, basil and raspberries into the Vitamix container in the order listed and secure lid.
  2. Start the blender on its lowest speed and increase to its highest speed. Blend for 20 seconds. Decrease speed to Variable 5. Remove lid plug and drizzle olive oil in a slow stream through the lid plug opening.
  3. Replace lid plug. Slowly increase to its highest speed. Blend for an additional 10 seconds.

Chef's Notes

Refrigerate in an airtight container for up to 2 weeks.

Ingredients

  • 60 ml (¼ cup) water
  • 180 ml (¾ cup) extra virgin olive oil, or water
  • 60 ml (¼ cup) apple cider vinegar, or raspberry vinegar
  • Tablespoon (1 teaspoon) dried basil
  • 60 g (½ cup) raspberries, or frozen raspberries, thawed
  • 30 m (2 Tablespoons) honey, or agave nectar
  • Tablespoon (1 teaspoon) salt, optional

Directions

  1. Place water, honey, vinegar, salt, optional, basil and raspberries into the Vitamix container in the order listed and secure lid.
  2. Start the blender on its lowest speed and increase to its highest speed. Blend for 20 seconds. Decrease speed to Variable 5. Remove lid plug and drizzle olive oil in a slow stream through the lid plug opening.
  3. Replace lid plug. Slowly increase to its highest speed. Blend for an additional 10 seconds.

Chef's Notes

Refrigerate in an airtight container for up to 2 weeks.

Ingredients

  • 60 ml (¼ cup) water
  • 180 ml (¾ cup) extra virgin olive oil, or water
  • 60 ml (¼ cup) apple cider vinegar, or raspberry vinegar
  • Tablespoon (1 teaspoon) dried basil
  • 60 g (½ cup) raspberries, or frozen raspberries, thawed
  • 30 m (2 Tablespoons) honey, or agave nectar
  • Tablespoon (1 teaspoon) salt, optional

Directions

  1. Place water, honey, vinegar, salt, optional, basil and raspberries into the Vitamix container in the order listed and secure lid.
  2. Start the blender on its lowest speed and increase to its highest speed. Blend for 20 seconds. Decrease speed to Variable 5. Remove lid plug and drizzle olive oil in a slow stream through the lid plug opening.
  3. Replace lid plug. Slowly increase to its highest speed. Blend for an additional 10 seconds.

Chef's Notes

Refrigerate in an airtight container for up to 2 weeks.

Ingredients

  • 60 ml (¼ cup) water
  • 180 ml (¾ cup) extra virgin olive oil
  • 60 ml (¼ cup) apple cider [or raspberry vinegar]
  • (1 teaspoon) dried basil
  • 60 g (½ cup) raspberries [or frozen raspberries thawed]
  • 30 ml (2 Tablespoons) honey
  • (1 teaspoon) salt, optional

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the blade base.
  2. Start the blender on its lowest speed, and increase to its highest speed.
  3. Blend for 30 seconds.

Ingredients

  • (1 Tablespoon) water
  • 45 ml (3 Tablespoons) extra virgin olive oil
  • (1 Tablespoon) apple cider [or raspberry vinegar]
  • (1 pinch) dried basil
  • 15 g (1 Tablespoon) raspberries [or frozen raspberries thawed]
  • (1 Tablespoon) honey
  • (1 pinch) salt, optional

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the blade base.
  2. Start the blender on its lowest speed and increase to its highest speed.   Blend for 15 seconds.