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Raspberry Vinaigrette

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How to Make Raspberry Vinaigrette

Making your own salad dressing at home is quick and easy, and it allows you to control salt, sugar, and other ingredients.


5 min prep time


12servings


2 tbsp

Print Recipe >

Step-By-Step Instructions:

  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.
Low Carb
Salad Dressings & Condiments
Quick & Easy
No Cook
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Nutrition facts

12 Servings



  • Serving Size

    2 tbsp


  • Amount per serving



    Calories





    50

  • % Daily value*

  • Total Fat
    4.5g

    6%

    • Saturated Fat
      0.6g

      3%
    • Trans Fats
      0g

  • Cholesterol
    0mg

    0%

  • Sodium
    100mg

    4%

  • Total Carbohydrate
    2g

    <1%

    • Dietary Fiber
      0g

      0%
    • Total Sugars
      1g
    • Added Sugars
      0g

      0%

  • Protein
    0g

  • Potassium
    30mg
    <1%

Ingredients

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

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