Raspberry Vinaigrette

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!

  • Method

  • 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. 
  • Ingredients

    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 

    • Serves 2-4
    • Vegetarian
    • Lunch
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