Raspberry Almond Vinaigrette

Serves 1 generous cup
submitted by: Katie Webster of Healthy Seasonal Recipes


1 cup frozen raspberries, thawed

1 tablespoon chopped shallot

2 tablespoons red wine vinegar

4 teaspoons honey (or agave or maple syrup for vegan option)

1 teaspoon Dijon mustard

¾ teaspoon salt

¼ teaspoon freshly ground pepper

½ cup almond oil


  1. Puree raspberries, shallots, vinegar, honey, Dijon, salt and pepper in a mini prep or with an emersion blender. Alternatively, a blender or food processor will work, but you’ll need to scrape the edges to get the mixture going.
  2. Add oil and puree again to combine.

Store in a jar in the refrigerator up to 5 days.


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