Raspberry Walnut Vinaigrette
For a burst of fresh raspberry flavor in every bite, blend up this thick and creamy raspberry walnut vinaigrette!
Equipment
- 1 wide-mouth quart jar
Ingredients
- 1 cup raspberies fresh or frozen (thawed)
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1/2 tsp kosher salt
- 1/2 lemon juiced
- 1/3 cup walnuts
- 1 tbsp honey optional; sweeten to taste
Instructions
- Combine all of the ingredients in your jar or bowl.
- Blend together with an immersion blender.
- Taste the dressing and add more salt or balsamic vinegar to your liking.
- Serve immediately or store in the fridge to enjoy later.
Notes
Store this raspberry walnut vinaigrette in the refrigerator for 5-7 days maximum. Olive oil can thicken when refrigerated, so you may need to stir it to recombine.
Tips & Variations
- If you don't have balsamic vinegar on hand, you can swap it out for red wine vinegar or sherry vinegar.
- I love my immersion blender because it's so quick and easy to clean, but you can also make this vinaigrette in a food processor or blender.
- Swap out the olive oil with walnut oil for additional nuttiness! Avoid using vegetable oil if you can, since it lacks flavor and nutritional benefits.
- Whole raspberries give this salad its fresh fruitiness, but you can also use raspberry preserves to get that delicious raspberry flavor. If you want your dressing to really pack a punch, try adding a few drops of raspberry juice concentrate!
- For a little extra walnut flavor, toast your walnuts on a baking sheet at 350 for about 10 minutes. Let them cool before blending.
Nutrition
Serving: 2tbsp | Calories: 84kcal | Carbohydrates: 2g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 74mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 4mg | Calcium: 6mg | Iron: 0.2mg
Servings: 16 servings
Calories: 84kcal