Rachel Cooks

Fresh Raspberry Vinaigrette Dressing Recipe

This is a Sponsored post written by me on behalf of Pompeian. All opinions are 100% mine.

This fresh raspberry vinaigrette dressing recipe will quickly become a summer time favorite with the bright flavor of raspberries — summer’s candy.

Vinegar — nearly crucial to every good salad dressing, right? And red wine vinegar is no exception, so when Pompeian Red Wine Vinegar challenged me to create a salad dressing to celebrate National Vinegar Month and National Salad Month I headed straight to the kitchen.

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Since I just can’t get enough of the warm weather and the much anticipated berry season, I decided to go with a fresh raspberry vinaigrette recipe. I’m especially infatuated with raspberries this year for some reason. I smashed the berries through a fine mesh strainer to get all the berry goodness out but leave the crunchy seeds behind.

Add some Pompeian Red Wine Vinegar to the mix along with some extra virgin olive oil…a bit of salt and pepper…and you’re good to go. This is a pretty tangy dressing so if you’ve got a bit of a sweet tooth or are maybe serving it to some picky eaters, you will want to taste and season accordingly. If it’s too tangy/sour for your taste, add a bit of honey or even granulated sugar to smooth it out a bit.

I keep mine in a jar in the fridge so it is ready whenever the craving for a salad strikes. All I have to do is shakeshakeshake and pour. I just wish those ol’ salad cravings happened more often than a craving for brownies and popcorn…but it doesn’t. But I never ever regret eating a salad, especially topped with a fresh, homemade dressing like this one.

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PS: Pompeian vinegars are naturally gluten-free and non-allergenic. Safe for little man — hooray!

 

Fresh Raspberry Vinaigrette Recipe

Yield: about 3/4 cup

Prep Time: 10 minutes

Total Time: 10 minutes

This fresh raspberry vinaigrette dressing recipe will quickly become a summer time favorite with the bright flavor of raspberries -- summer's candy.

Ingredients:

  • 6 ounces fresh raspberries, washed
  • 1 tablespoon Pompeian Red Wine Vinegar
  • 4 tablespoons EVOO
  • salt and pepper to taste
  • honey to taste (optional)

Directions:

1. Push berries through a fine mesh strainer into a small bowl, first with fork (to mash) and then with the back of a spoon to push all the fruit through. If a few seeds squeeze through it’s no big deal. This should yield about 1/2 cup of raspberry puree.

2. Using a fork or a small whisk, whisk in Pompeian Red Wine, olive oil, and salt, pepper and honey if desired. Taste and season again as needed. Store in fridge until ready to use or for up to one week. The oil may harden a bit in the fridge, so plan to leave it out on the counter for about 30 minutes prior to use. Or you may gently warm it in the microwave (10 seconds should suffice).

This dressing not striking your fancy? Check out Reduced Fat Ranch Dressing, this Honey Lime Dressing, or this Skinny Red Wine Tomato Vinaigrette from Skinnytaste.

Make sure to also find Pompeian Red Wine Vinegar #DressingItUp online, on FacebookTwitterPinterest, and Instagram.

For additional recipe ideas, you can visit the Pompeian website.

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11 Responses to “Fresh Raspberry Vinaigrette Dressing Recipe”

  1. Liz @ The Lemon Bowl — May 27, 2014 at 3:03 pm

    I am obsessed with Pompeian red wine vinegar and am almost out – thank you for the reminder I need to buy more!! Just used it to marinate pork for dinner tomorrow. :) This looks delish!

    • Rachel Gurk — May 27th, 2014 @ 4:21 pm

      Oooh that pork sounds wonderful! Glad I could remind ya. ;)

  2. Layla @ Brunch Time Baker — May 28, 2014 at 9:54 am

    This is the perfect spring time dressing! I love Pompeian vinegar because it compliments a ton of ingredients!

  3. Anna @ Crunchy Creamy Sweet — May 28, 2014 at 11:36 am

    Love Pompeian vinegar! This dressing sounds amazing! Perfect for the summer salads!

  4. Kitchen Belleicious — May 28, 2014 at 3:02 pm

    that vinaigrette looks amazing. So fresh and light. I could even see it dappled over a caprese sandwich or something similar!

  5. Sues — May 29, 2014 at 12:33 am

    LOVE the idea of this! I’ve been on a major raspberry kick lately. Plus, this is such a pretty color :)

  6. Mom — May 29, 2014 at 8:14 pm

    Just checking to see if I could post a comment this time. I love red wine vinegar. I frequently use it to kind of finish off a soup or stew or veggie hash with potatoes and smoked paprika. Sounds kind of weird but you’d be surprised at the way vinegar adds that finishing touch.

  7. dawnb — July 1, 2014 at 8:42 pm

    This was fantastic!

  8. Debra — December 7, 2014 at 1:30 pm

    How long does this keep for? Also, have you tried this with strawberries?

    • Rachel Gurk — December 7th, 2014 @ 8:20 pm

      About 1 week in the fridge. Haven’t tried with strawberries but I bet it would be amazing!

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