Black Raspberry Vinaigrette
I make a vibrant black raspberry vinaigrette using fresh-picked summer berries. It adds a healthy burst of color and flavor to your salads.
Servings: 1 cup
Equipment
Ingredients
- 1/2 cup black raspberries
- 2 Tbsp white wine vinegar
- 1 Tbsp balsamic vinegar
- 1 Tbsp honey
- 1/2 cup olive oil, if you have a choice I choose a mild olive oil.
- salt to taste
Instructions
- Put the berries, vinegars, and honey in the bowl of a small food processor and process until pureed. Scrape down the sides of the bowl.
- With the machine going, drizzle the olive oil in through the top. Taste the dressing and add salt if needed, and adjust any of the other ingredients as needed.
- Transfer the vinaigrette to a clean jar and refrigerate until needed. The dressing may thicken a bit as it chills, and you can always stir in a bit of water to thin it down.
- Keep refrigerated and plan to use within 1-2 weeks.
Nutrition
Serving: 1 Tbsp · Calories: 67 kcal · Carbohydrates: 2 g · Protein: 0.1 g · Fat: 7 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Sodium: 1 mg · Potassium: 8 mg · Fiber: 0.2 g · Sugar: 1 g · Vitamin A: 1 IU · Vitamin C: 1 mg · Calcium: 1 mg · Iron: 0.1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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