This raspberry vinaigrette is fresh, slightly sweet but tangy, and delicious! It’s easy to whip up in a blender and stores well in the refrigerator.
Raspberry Vinaigrette is a favourite salad dressing of mine. It’s the one I usually order in restaurants when I have a choice. I decided that it was finally time for me to develop my own with a good quality balsamic vinegar and no refined sugar.
While we live in Southwestern Ontario, Canada, our kids live in the States. So, a few times a year we find ourselves taking a road trip to Missouri and often continue on to Colorado. Our usual pleasant routine begins with dinner our first evening at Pesto’s in Flint, Michigan. At the side of the restaurant is a nice little pull-through spot for us to park our truck and trailer.
The staff at Pesto’s has come to know us well. Our familiar server remembers our usual orders and that we like to eat quickly and be on our way again. We have enjoyed our meal and been back on the road in under an hour! Pesto’s is a place where people normally linger over a meal and enjoy a dessert, too. However, we really appreciate the individualized service.
My favourite meal at Pesto’s is the Chicken Waldorf Salad with Raspberry Vinaigrette. Charlie orders the Sherie’s Maurice. Our salads arrive piled high on plates like little mountains covered in loose, crumbling boulders. At the base of mine is a mixture of fresh, crisp lettuce. Topping that, a generous mound of chunky chicken salad slathered in rich, creamy dressing of its own forms the body of the salad. Plump grapes, dried cranberries, and fresh walnut halves make up the remainder – a wonderful juxtaposition of sweet and savoury flavours. Raspberry vinaigrette is served on the side, but I always like to pour mine all on immediately, letting it ooze down between the fruits and nuts. Stabbing with my fork gingerly at first to avoid knocking any precious morsels from my plate, I devour the entire salad one bite at a time.
If you ever have the opportunity to visit Pesto’s, I would recommend the small salad, unless you want an absolutely enormous one!
My version of this salad dressing is easy to whip up in the blender using fresh or frozen raspberries. A good quality balsamic vinegar will make all the difference in flavour for you. This video shows the process:
- 3/4 cup avocado oil
- 1/2 cup balsamic vinegar
- 2 teaspoons raw honey
- 1 teaspoon dried basil
- pinch sea salt
- 1 1/4 cups raspberries fresh or frozen
- Combine all ingredients in a blender and puree until smooth. Store in refrigerator.
SHOP EQUIPMENT AND SUPPLIES FOR THIS RECIPE
This is the blender I’ve chosen to use.
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