Raspberry Vinaigrette
This raspberry vinaigrette is the perfect balance of sweet and savory. Made with simple pantry ingredients, it's a delicious dressing that's ready in just 5 minutes.
If you’ve been a long-time follower of this newsletter, you probably know that I prefer homemade salad dressing to store-bought. Caesar, blue cheese, buttermilk ranch, poppy seed, and creamy garlic and chive are a few of the salad dressing recipes you’ll find right here on this site. In my opinion, the flavor of homemade salad dressing is far superior to store-bought dressing, as is the nutrient profile.
One of the biggest nutritional advantages to making your own salad dressing is the ability to keep the sodium content in check. I did a little investigating at my grocery store and checked the sodium content of a handful of bottled raspberry vinaigrettes. The amount of sodium in two tablespoons ranged from 200 to 300 milligrams of sodium. Two tablespoons of my raspberry vinaigrette have just 96 milligrams of sodium. A sweet and savory salad dressing that takes 5 minutes to make and has 50% to 65% less sodium than bottled dressing – count me in!
Another advantage to making your own salad dressing is knowing exactly what’s in it. Over the past several years, consumer interest in minimally processed foods and clean food labels has intensified. While there is no legal definition for the term “clean label,” it typically refers to foods that have a short list of ingredients, contain recognizable ingredients (items you’d find in your refrigerator and pantry), and lack artificial ingredients (think colors and flavors). Check out the ingredient list on a popular brand of bottled raspberry vinaigrette and the list of ingredients for my recipe. I don’t know about you, but I’m seeing a clear winner.
Bottled store-bought raspberry vinaigrette
Homemade raspberry vinaigrette
Drizzle this vibrant vinaigrette over leafy green salads, roasted root vegetables, hearty grain bowls, or pan-seared seafood like salmon and scallops. It adds a fresh, fruity pop of flavor to so many things.
To your health,
Darlene
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RASPBERRY VINAIGRETTE
Yield: 8 servings
Serving Size: 2 tablespoons
Prep: 5 minutes
Ready: 5 minutes
INGREDIENTS
1/2 cup raspberry jam (preferably seedless)
6 tablespoons white balsamic vinegar or white wine vinegar
1/4 cup neutral oil (such as avocado oil or canola oil)
1 teaspoon minced shallot or red onion
1/2 teaspoon Dijon mustard
3/8 teaspoon kosher salt
1/8 teaspoon black pepper
1 to 2 tablespoons water (if needed for thinning vinaigrette)
DIRECTIONS
Add jam, vinegar, oil, shallot, mustard, salt, and black pepper to a blender or small food processor. Pulse ingredients until combined and smooth.
Pour dressing into a jar with a tight-fitting lid and refrigerate until ready to use.
Cook’s note: Depending on the thickness of the raspberry jam used in the recipe, a tablespoon or two of water may be needed to thin the dressing to a desired consistency.
Nutrition Information per Serving
120 Calories, 7 g Total fat, 0.5 g Saturated fat, 0 g Trans fat, 0 mg Cholesterol, 96 mg Sodium, 16 g Total carbohydrate, 0 g Dietary fiber, 11 g Total sugars, 8 g Added sugars, 0 g Protein, 0 mcg (0%) Vitamin D, 0 mg (0%) Calcium, 0 mg (0%) Iron, 0 mg (0%) Potassium
© 2025 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC
The sodium breakdown here is eye-opening! I never really thought about how much salt gets added to bottled dressings until I started making my own. The shallot tip is smart too because it adds that subtle sweetness without overpowring the raspberry. Last time I tried making a vinaigrette I used regular onion and it was way too sharp, so this makes alot more sense.
I love all your homemade dressing recipes! Thank you for sharing this one!