Creamy Raspberry Vinaigrette Recipes

CREAMY RASPBERRY VINAIGRETTE

Steps:

• Heat the raspberries and 1 tablespoon of water in a small saucepan over medium heat, covered.
• After a couple of minutes, juices will begin seeping out of the raspberries. Use a fork to mash the raspberries and allow the mixture to come to a gentle boil.
• Remove the cover from the saucepan and allow the mixture to gently bubble for a couple of minutes, ensuring the raspberries are completely softened. Add the honey and stir to combine.
• Pour the raspberry mixture into a bowl or container and place it in the refrigerator until completely cold.
• Using a fine strainer, strain the raspberry mixture into a bowl, separating the pulp from the syrup. Press the raspberry pulp into the strainer to get out as much liquid as possible. Save the raspberry pulp for a smoothie or to put on ice cream later, and use the raspberry syrup for this dressing.
• In a small blender (I used my magic bullet), combine all of the ingredients, including the raspberry syrup. Blend until completely combined and creamy. If you don't have a blender, you can whisk all of the ingredients together in a bowl vigorously.
• Serve on your favorite salads!

RASPBERRY VINAIGRETTE

Steps:

• 1. Place water, vinegar, salt, honey, basil, and raspberries into the Vitamix container in the order listed and secure lid.
• 2. Select Variable 1.
• 3. Turn machine on and slowly increase speed to Variable 5. Remove lid plug and drizzle olive oil in a slow stream through the lid plug opening.
• 4. Replace lid plug and turn to Variable 10, then High. Blend for an additional 10 seconds.

RASPBERRY VINAIGRETTE II

Steps:

• Place vinegar in a container with tight lid. Add sugar and mint, cover with lid, and shake to dissolve sugar. Stir in additional sugar (up to another teaspoon) if necessary to smooth out the vinegar flavor.

RED RASPBERRY VINAIGRETTE

Steps:

• Combine the olive oil, rice vinegar and raspberry jam in the container of a blender. Process until smooth. Store in a jar in the refrigerator.

RASPBERRY VINAIGRETTE

Steps:

• Combine all ingredients in a jar with a tight-fitting lid; shake well. Store in the refrigerator. Just before serving, shake dressing again.

RASPBERRY VINAIGRETTE

Steps:

• In small glass or plastic bowl, beat all ingredients with wire whisk until well blended. Store tightly covered in refrigerator.

CREAMY RASPBERRY VINAIGRETTE

Steps:

• Puree berries in food processor or blender.
• Press puree through a fine sieve with the back of a wooden spoon.
• You need at least 3/4 cup of puree.
• Add vinegar and sugar to blender; blend until smooth.
• With blender running, slowly add oil, then slowly add half and half.
• Return berry puree to blender and mix well.
• Refrigerate until ready to serve, then shake well.

RUBY TUESDAY'S CREAMY RASPBERRY VINAIGRETTE DRESSING

Steps:

• Add all ingredients to a blender and blend until thoroughly mixed and creamy.
• Refrigerate until serving time.

DIJON RASPBERRY VINAIGRETTE

Steps:

• In a small saucepan, cook and stir vinegar and sugar over low heat until sugar is dissolved. Cool slightly. Pour into a jar with tight-fitting lid. Add remaining ingredients; cover and shake well. Refrigerate until chilled. Shake before using. Refrigerate leftovers.