Oil-Free Vegan Raspberry Vinaigrette Salad Dressing
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
2 cups
- Serves:
- 4
ingredients
- 1⁄3 cup fresh raspberry (or use frozen and thawed)
- 1⁄3 cup Dijon mustard
- 2 garlic cloves
- 1 1⁄4 cups balsamic vinegar
- 2 tablespoons maple syrup (or use brown sugar)
- 3⁄4 teaspoon sea salt
- 1⁄4 teaspoon black pepper
directions
- Combine all ingredients in a blender or food processor until well mixed. Adjust sweetener and seasonings to taste.
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Reviews
-
We ate a vegan Raspberry Vinaigrette dressing at "The Flying Elephant" in Portland, OR. It was great and I knew I wanted to make it! The recipe is sooo close. I definitely cut down the syrup, added 2 T more of raspberries and used 1/2 balsamic and 1/2 apple cider vinegar. Mmmmm. Thank you for sharing!
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I made this dressing and it was so delicious and easy to make. I did not add salt and was sufficient for me. I used the exact amount of pepper and was glad I did not fudge a little bit like I am known to do because I was able to taste a little pepper on my salad (once) and did not like it. Besides that one pepper grain...lol. It was great and I have added Dijon mustard and Balsamic Vinegar as a staple to my fat free vegan lifestyle.
RECIPE SUBMITTED BY
pink cook
United States
I learned how to cook since I was young helping my dear Mom in the kitchen.
Also like to combine ideas or ingredients from different recipes to create some of my own, so my dear husband and my family enjoy what I cook.