Raspberry Vinaigrette

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This raspberry vinaigrette blends unsweetened raspberries, extra-virgin olive oil, fresh lemon juice, and honey into a colorful, sweet-tart salad dressing. Giada De Laurentiis’ recipe takes about five minutes once the berries have thawed, making it an easy way to add fruit flavor to a bowl of spring greens or spinach.

The recipe uses frozen raspberries, so you don’t need to wait for fresh berry season. Choose unsweetened berries to keep the balance consistent with the ingredient list. Let them thaw before blending so they combine easily with the oil, lemon juice, and honey rather than leaving icy pieces in the dressing.

Lemon juice supplies the acidity here; this version contains no balsamic vinegar. Honey softens the tartness of the raspberries and lemon, while olive oil gives the dressing body. Salt and freshly ground black pepper bring the flavors together without adding another preparation step.

A small blender for salad dressings is handy for this modest batch. Add the raspberries, olive oil, lemon juice, and honey, then blend until combined. Pause to scrape down the container if fruit collects above the blades, and season after blending.

Raspberry seeds may remain even when the fruit is thoroughly blended. If you prefer a smoother texture, pass the finished dressing through a fine-mesh strainer, pressing gently with a spoon. This optional step removes the seeds but will reduce the finished yield slightly.

Try the dressing with mixed greens, sliced pears, toasted walnuts, and goat cheese, or spoon it over a salad topped with cooked chicken. These are serving ideas, so you can build the salad around what you have. Add a little dressing at a time and toss just before serving to keep delicate leaves from becoming weighed down. Refrigerate any remaining dressing in a covered container and stir or shake before using.

Related Recipes:

• Kick It Up Salad Dressing
• Apple Cider Vinegar Dressing
• Homemade Ranch Dressing

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