Raspberry Balsamic Vinegar Dressing Recipes

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RASPBERRY BALSAMIC DRESSING



Raspberry Balsamic Dressing image

I've loved Brianna's blush wine vinaigrette for the longest time but can't always find it. I finally decided it was time to try to copy it. It's not the same, but we sure do like it alot, hope you do too.

Provided by Norelllaura1

Categories     < 4 Hours

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 5

3 tablespoons extra virgin olive oil
5 tablespoons raspberry balsamic vinegar
1 tablespoon country-style dijon mustard
1/4 teaspoon ground pepper
1 teaspoon honey, to taste

Steps:

  • combine all ingredients in a clean jar and shake.
  • refrigerat for several hours and use on salads or over fresh fruit (blackberries, strawberries etc).

Nutrition Facts : Calories 48.8, Fat 5.1, SaturatedFat 0.7, Sodium 21.2, Carbohydrate 0.9, Fiber 0.1, Sugar 0.8, Protein 0.1

RASPBERRY BALSAMIC VINAIGRETTE DRESSING RECIPE BY TASTY



Raspberry Balsamic Vinaigrette Dressing Recipe by Tasty image

Here's what you need: dijon mustard, raspberry, lemon juice, red wine vinegar, balsamic vinegar, olive oil

Provided by Mercedes Sandoval

Time 30m

Yield 16 servings

Number Of Ingredients 6

1 tablespoon dijon mustard
½ cup raspberry, pureed
¼ cup lemon juice
¼ cup red wine vinegar
¼ cup balsamic vinegar
½ cup olive oil

Steps:

  • Add Dijon mustard, raspberries, lemon juice, red wine vinegar, balsamic vinegar, and olive oil into a mason jar and secure lid tightly.
  • Shake vigorously until ingredients are mixed thoroughly.
  • Store dressing in the fridge and use within 1-2 weeks. You may need to shake up the ingredients again before each use.
  • Enjoy!

Nutrition Facts : Calories 65 calories, Carbohydrate 1 gram, Fat 6 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams

FRESH RASPBERRY BALSAMIC VINAIGRETTE



Fresh Raspberry Balsamic Vinaigrette image

Super quick and easy salad dressing to use up those extra berries. I'm sure this would be tasty with other berries too.

Provided by mommy2two

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 16

Number Of Ingredients 6

1 cup fresh raspberries
1 tablespoon white sugar
⅔ cup balsamic vinegar
¼ cup olive oil
1 tablespoon honey
½ teaspoon salt

Steps:

  • Mix raspberries and sugar together in a bowl; set aside until mixture is juicy, about 10 minutes. Mash berries using a fork until liquefied. Pour berry mixture into a jar with a lid; add balsamic vinegar, olive oil, honey, and salt. Cover jar with lid and shake until dressing is mixed well. Store in refrigerator.

Nutrition Facts : Calories 47.1 calories, Carbohydrate 4.3 g, Fat 3.4 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 0.5 g, Sodium 75.4 mg, Sugar 3.7 g

RASPBERRY BALSAMIC VINAIGRETTE DRESSING



Raspberry Balsamic Vinaigrette Dressing image

Sick and tired of trying bottle after bottle of dressing, and not finding anything that came even close to my favorite restaurant-inspired salad, this recipe allows me to have simple, delicious salad anytime, with only a few simple ingredients. Tastes amazing on salad with fruit (apples are my favorite), or even as a bread dip!

Provided by OldFashionedFoodie

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h5m

Yield 6

Number Of Ingredients 6

¼ cup vegetable oil
2 tablespoons raspberry balsamic vinegar
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
½ teaspoon honey Dijon mustard
1 clove garlic, minced

Steps:

  • Combine oil, raspberry balsamic vinegar, balsamic vinegar, brown sugar, mustard, and garlic in a sealable jar. Seal the jar and shake vigorously until dressing is well-combined. Refrigerate until flavors combine, at least 1 hour.

Nutrition Facts : Calories 98.3 calories, Carbohydrate 4 g, Fat 9.1 g, Protein 0.1 g, SaturatedFat 1.4 g, Sodium 19 mg, Sugar 2.6 g

RASPBERRY BALSAMIC VINAIGRETTE



Raspberry Balsamic Vinaigrette image

Make and share this Raspberry Balsamic Vinaigrette recipe from Food.com.

Provided by dividend

Categories     Salad Dressings

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

1 teaspoon raspberry jam
1 teaspoon balsamic vinegar
1 tablespoon extra virgin olive oil
fresh ground black pepper

Steps:

  • With a fork, whisk together the vinegar, jam, and pepper.
  • Slowly add the olive oil while whisking.

Nutrition Facts : Calories 137.8, Fat 13.5, SaturatedFat 1.9, Sodium 2.4, Carbohydrate 4.6, Fiber 0.1, Sugar 3.2

RASPBERRY VINAIGRETTE



Raspberry Vinaigrette image

Who knew you could add fruit to dressings? This raspberry vinaigrette is sweet and tart, making it the perfect summer dressing for any salad. -Debbie Jones, Hollywood, Maryland

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield about 3/4 cup.

Number Of Ingredients 4

1/2 cup vegetable oil
1/4 cup Raspberry Vinegar
4 teaspoons sugar
2 teaspoons Dijon mustard

Steps:

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

Nutrition Facts : Calories 176 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 40mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

RASPBERRY BALSAMIC VINEGAR DRESSING



RASPBERRY BALSAMIC VINEGAR DRESSING image

Number Of Ingredients 14

Raspberry Balsamic Vinaigrette
3/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
3 tablespoons minced red onions
2 tablespoons raspberry jam
2 tablespoons Dijon mustard
1/2 teaspoon sugar
salt & freshly ground black pepper
Salad
8 ounces mixed baby lettuces and spring greens
1 cup walnuts, toasted
fresh ground black pepper
6 ounces gorgonzola, crumbled

Steps:

  • To Roast the Beets: Adjust the oven rack to the center position and preheat the oven to 400°F Rub the beets with the olive oil and wrap them together in a large piece of aluminum foil. Put the beets in a small roasting pan or baking dish and roast them for 50 minutes to an hour, until they are tender when a knife is inserted in the center. 2 Remove the foil packet from the pan and let the beets cool on the foil before unwrapping. Using your fingers, peel the beets over the foil. The skins should slip off easily; if not, use a paring knife. Cut the beets into 1/4-inch matchstick slices and reserve. 3 To make the Vinaigrette: Put the olive oil, balsamic vinegar, red wine vinegar, onion, jam, mustard, and sugar in the container of a blender or food processor. Process until well blended and emulsified. (You should have 1 cup.) Season to taste with salt and pepper. 4 To Assemble the salad: In a large salad bowl, toss the greens, beets, and walnuts with half of the dressing. Season to taste with pepper. Top each serving with some of the cheese. Pass the remaining dressing at the table.

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