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Raspberry Vinaigrette

Tangy and sweet, this dressing can be made with fresh or frozen raspberries and enjoyed any time of the year.

Yield:

480ml (13 servings)

Difficulty:

Easy

Total Time:

11 minutes

Size:

2.0 Litre Container

INGREDIENTS

60 ml (¼ cup) water
180 ml (¾ cup) extra virgin olive oil, or water
60 ml (¼ cup) apple cider vinegar, or raspberry vinegar
1 teaspoon dried basil
60 g (½ cup) raspberries, or frozen raspberries, thawed
30 m (2 Tablespoons) honey, or agave nectar
1 teaspoon salt, optional

DIRECTIONS

  1. Place water, honey, vinegar, salt, optional, basil and raspberries into the Vitamix container in the order listed and secure lid.
  2. Start the blender on its lowest speed and increase to its highest speed. Blend for 20 seconds. Decrease speed to Variable 5. Remove lid plug and drizzle olive oil in a slow stream through the lid plug opening.
  3. Replace lid plug. Slowly increase to its highest speed. Blend for an additional 10 seconds.

Chef's Notes

Refrigerate in an airtight container for up to 2 weeks.

Nutrition Information

Serving Size 32 g (1 serving)
Amount Per Servings
Calories 160
Total Fat 17 g
Saturated Fat 2.5 g
Cholesterol 0 mg
Sodium 240 mg
Total Carbohydrate 1 g
Dietary Fiber 0 g
Sugars 0 g
Protein 0 g

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