I love homemade dressings!
The brightness of sweet raspberries and the balance of oil & vinegar in this recipe just may steal YOUR heart!
With any vinaigrette, you can adjust the balance of sweet and the tart by adjusting, adding teaspoons of sugar or vinegar at the end to suit your taste!
The recipe is fairly basic, the oil is 3 to 1 with the vinegar. Add a touch of dry mustard, onion powder, and season with salt & pepper. Use whatever oil you prefer. You can slowly whisk it in, but instead, I choose to shake it!
After I vigorously shake the oil in, I WILL whisk in my🔍secret ingredient, “a pinch” of xanthan gum. This suspends raspberry seeds beautifully throughout the dressing, and yet the dressing still pours out easily. Plus, the oil and vinegar won’t separate later on. Just always be sure to add only “a pinch”, and no more!
You can DIVIDE or DOUBLE the dressing recipe, but go slowly if adding more xanthan gum! It doesn’t take much, to become too much.
Xanthan Gum is a common ingredient used in Gluten-Free, Low-Carb, and Keto recipes. It is also powerful stabilizer regularly used in the commercial salad dressing industry.
Take these to parties & potluck dinners, people truly LOVE a good Raspberry Vinaigrette! Believe me, I tell ya this recipe’s a keeper! Oh, and I so love the color.
Just drizzle the chilled Raspberry Vinaigrette Dressing over top the Fresh Rasberry Spring Salad (see recipe below).
Raspberry Vinaigrette Dressing
Fresh Spring Salad
Yield: 11 to 16-oz
1 cup frozen raspberries
(add up to 1/2 cup more, as desired)
1/3 cup sugar (+ 2 Tbsp, to taste)
4-5 Tbsp raspberry vinegar (to taste)
1/2 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
1/4 tsp onion powder
3/4 cup oil
(i.e.: Canola or extra virgin light olive oil)
1/16 tsp xanthan gum*
Fresh Spring Salad:
Spring salad mix
Sliced pickled beets
Chopped nuts, your choice
Vinaigrette: In a bowl, combine the frozen berries with 1/3 cup of the sugar, set aside to thaw. With a fork, crush and macerate the sugared berries until nearly smooth; pour into a clean Mason jar. Add the raspberry vinegar, dry mustard, salt. pepper, onion powder. Pour in the oil. Cover and shake the jar vigorously. Taste for sweetness and vinegar balance; add more seasonings as necessary. Whisk in the pinch of xanthan gum, and the oil and vinegar will remain stabilized. Chill.
Salad: Layer the spring salad mix onto individual plates. Arrange the sliced cucumbers, fresh raspberries over top. Sprinkle with Feta cheese and chopped nuts. Garnish with sliced heart-shaped pickled beets, cut out with a cookie
cutter. Drizzle the chilled vinaigrette dressing over top.
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P.S. The red gingham lids I own aren’t available. Instead, I found these gingham caps for you below!
Inspirational Source: https://gatherforbread.com/raspberry-vinaigrette-salad-dressing/