Have a Plant: Fruits & Veggies for Better Health

The Everyday Chef: How To Make Homemade Raspberry Vinaigrette

Andrew Dole, RDN, CEC
Everyday Chef, Fruits & Veggies—More Matters

Andrew Dole, Everyday Chef, Fruits & Veggies-More Matters

The Everyday Chef: How To Make Homemade Raspberry Vinaigrette

Using fresh or frozen berries to create dressings and vinaigrettes isn’t really a secret, but it’s certainly overlooked. In fact, using fruit as a vinaigrette base takes all the hard work out of making a dressing. Here’s how …

  • The fruit acts as an emulsifier helping hold the vinaigrette together so it doesn’t separate.
  • Berries offer a simple but vibrant flavor that isn’t complicated and doesn’t overpower the salad ingredients.
  • Berry vinaigrettes are flexible and small ingredient substitutions make for endless options.
  • Berries naturally make some of the most spectacularly colored dressings.

This recipe makes quite a few servings and easily can be cut in half. If you want intense raspberry flavor you can use raspberry vinegar and experiment with adding more berries.



Creamy Raspberry Yogurt Vinaigrette
Serves 20
62 Calories per serving

Ingredients

2 cup – Raspberry, Raw or Frozen
½ cup – Canola Oil
2 tbsp – Vinegar, White Wine or Raspberry Vinegar
½ cup – Greek Strained Yogurt, 0%fat
2 tbsp – Granulated Sugar (optional)
⅓ cup – Water

Directions

  1. Combine all ingredients and 1/2 of the water in blender.
  2. Start on lowest setting – gradually increasing speed – adding water to adjust consistency and help mixture blend more easily. The mixture should be completely smooth.

Consistency is largely preference, but a generally, you want a “nappe'” consistency.

What is Nappe? It’s a fancy French culinary term meaning “a light coating that evenly and consistently coats.” Like the coating that melted ice cream leaves on your spoon – thin, creamy, pourable, but thick enough to cling.

Nutrient Analysis:
Calories: 62 Protein: 0.72 g Carbs: 3 g
Total Fat: 6 g Sat Fat: 0.4 g Sodium: 2.91mg
Fiber: 0.8 g

Photo Credit: Andrew Dole

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