How to Make Raspberry Vinaigrette

Frozen raspberries can also be used; allow them to thaw before using.

Raspberry vinaigrette is a light and tasty addition to any salad — simply pour it over a bowl of arugula and butter lettuce and toss to coat as a great start for any meal. Try adding a dollop of honey or lemon juice to the vinaigrette to change up the flavor to your taste.

Things You'll Need

• 1/2 cup fresh raspberries
• 1/2 cup vinegar
• 1 cup virgin olive oil
• Italian seasoning mix, 1 packet
• 2 tbsp. sugar
• 2 tsp. basil
• 2 tsp. marjoram
• 1/2 tsp. rosemary
• 2 tsp. oregano
• 1/2 tsp. sage
• Black pepper, to taste
• Glass bottle with lid or cap
• Mesh strainer or cheesecloth

Instructions

1. Rinse the fresh raspberries and place them in a mixing bowl. Mash the raspberries with a wooden spoon to release their juices. Strain the mashed raspberries through the mesh strainer or cheesecloth into a separate mixing bowl. Discard the raspberry pulp or save a bit of it to add to the completed vinaigrette or use in a different recipe.

2. Pour the vinegar and virgin olive oil into the bowl of raspberry juice. Add the Italian seasoning, sugar, basil, marjoram, rosemary, oregano and sage to the juice and stir to combine.

3. Pour the juice into a bottle and secure the cap or lid. Shake the mixture vigorously.

4. Remove the lid and add coarse black pepper to taste.

References

• Food Network: Giada De Laurentis: Bibb and Arugula Salad With Raspberry Vinaigrette Recipe