Servings: 3/4 cup
Total Time: 5 minutes
- 1 (6 ounce) package raspberries
- 1 Tbsp red wine vinegar
- 4 Tbsp olive oil
- to taste salt and pepper
- 1 tsp honey, optional
This raspberry vinaigrette is a great match for salads with spinach, walnuts, and sunflower seeds!
Pulse raspberries in food a processor, then push raspberries through a fine mesh strainer with the back of a spoon, making a puree. Whisk remaining ingredients then stir in raspberry puree. Store for up to 1 week in the refrigerator.
Nutrition information per tablespoon: 74 calories; 6 g fat; 0.8 g saturated fat; 0 mg cholesterol; 17.8 mg sodium; 4.8 g carbohydrate; 2.2 g fiber; 2.2 g sugar; 0.4 g protein