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Raspberry Lemon Vinaigrette

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Bright, tangy, and just sweet enough. This summery vinaigrette bursts with real raspberries, citrus zest, and champagne vinegar for a flavor that makes greens feel like a main event.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Dressing/Condiment
Cuisine: American, Californian, Modern
Calories: 152
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vinaigrette Base
  • 6 oz raspberries fresh (reserve a few for garnish)
  • 1 small shallot finely chopped
  • 3 tablespoon Champagne vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon Dijon mustard
  • 1 teaspoon orange blossom honey
  • kosher salt and black pepper to taste
To Emulsify
  • ¼ cup extra-virgin olive oil

Equipment

  • Food processor or high-speed blender
  • Microplane or fine zester

Method
 

Vinaigrette
  1. Add all ingredients except olive oil to a food processor or blender. Blend until smooth.
  2. With the machine running, slowly drizzle in the olive oil until the dressing is fully emulsified.
Finish & Serve
  1. Taste and adjust seasoning with more lemon juice, salt, or pepper if needed.
  2. Drizzle over your favorite greens and garnish with feta and reserved raspberries.

Nutrition

Calories: 152kcalCarbohydrates: 7gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 44mgPotassium: 101mgFiber: 3gSugar: 3gVitamin A: 17IUVitamin C: 14mgCalcium: 17mgIron: 1mg

Notes

Storage: keeps in a sealed jar in the fridge for up to 5 days. Fresh fruit means it won't last like a plain vinaigrette; shake hard before each use.

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