Raspberry Vinaigrette

Mild-tasting grapeseed oil is the ideal foil for fruity raspberry vinegar. This simple dressing offers an especially nice finish for a salad of mixed greens, fresh peaches or berries and chicken. For an exquisite appetizer, drizzle the dressing over melon wedges (or fresh figs) draped with thin slices of prosciutto.

Recipe from EatingWell
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  • 2 tablespoons raspberry vinegar
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/3 cup grapeseed oil, or canola oil
Whisk vinegar, salt and pepper in a small bowl. Slowly whisk in oil.
MAKE AHEAD TIP: Cover and refrigerate for up to 1 week.

nutrition information

Per Serving: cal. (kcal) 82, Fat, total (g) 9, sodium (mg) 38, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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