Raspberry Vinaigrette
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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

    1. Preparing the vinaigrette

      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
    ⅓ cup (80ml) red wine vinegar
    1 tablespoon freshly squeezed lime juice
    2 teaspoons Dijon mustard
    1 teaspoon honey
    ½ teaspoon sea salt
    ¼ teaspoon finely ground black pepper
    ½ cup (125ml) light flavoured extra-virgin olive oil 

    • Serves 2-4
    • Vegetarian
    • Lunch
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