Raspberry Vinaigrette

Spruce up your summer salads with this tangy twist on your traditional vinaigrette. It will be a sure winner at your next BBQ party!


2 punnets (250g) raspberries
1/ 3 cup (80ml) red wine vinegar
1 tablespoon freshly squeezed lime juice
2 teaspoons Dijon mustard
1 teaspoon honey
1/ 2 teaspoon sea salt
1/ 4 teaspoon finely ground black pepper
1/ 2 cup (125ml) light flavoured extra-virgin olive oil 

  • Vegetarian
  • Lunch


Place all of the ingredients except the oil in a small blender. Blend to puree. With the motor running, gradually pour in the oil, until combined.

Strain through a fine mesh sieve.

  • Store in an airtight container in the refrigerator for up to 2 weeks. 
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