Almond Raspberry Vinaigrette

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READY IN: 10mins
Recipe by COOKGIRl

I adore almonds! I love both the taste and the fragrance. If you prefer, for a different version, substitute your favorite jam flavor. From

Ingredients Nutrition

  • 12 cup almond oil (read *NOTE) or 12 cup vegetable oil (read *NOTE)
  • 12 teaspoon grated lemon peel
  • 3 tablespoons lemon juice
  • 2 tablespoons toasted almonds, toasted then ground (read *NOTE)
  • 2 tablespoons seedless raspberry jam
  • 1 teaspoon Dijon mustard
  • 18 teaspoon thyme, crushed to release flavor (I used 1/2 teaspoon fresh lemon thyme)
  • salt, to taste
  • pepper, to taste


  1. *NOTE: I used a combination of 1/4 cup almond oil and 1/4 cup canola oil (or any neutral oil of your prefernce.) Can also substitute almond meal for the whole almonds. Watch {{carefully}} while toasting and avoid burning!
  2. Combine all ingredients in small, non-reactive bowl.
  3. Using a hand held immersion blender, blend until smooth. Best prepared 1 hour in advance to allow ingredients to marinate.

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