Raspberry Basil Vinaigrette
This raspberry basil vinaigrette is ready in 3 minutes, contains a full cup of raspberries, and no oil! Creamy, tangy, sweet and refreshing.
- 1 cup raspberries fresh + sweet
- ¼ cup basil fresh; loosely packed
- ¼ cup red wine vinegar or balsamic vinegar; see note 1
- ¼ cup water
- 2 tablespoons maple syrup note 2; honey or brown sugar may be also be used in equal amounts
- ¼ teaspoon dijon
1- Balsamic dressing tastes AWESOME in this dressing but won't give the same red color.
2- since raspberries can vary greatly in their sweetness, adjust the sweetener to taste.
Store in an air tight container in the fridge for up to 1 week.
Serving: 1/4 batch | Calories: 48kcal | Carbohydrates: 11g | Sodium: 5mg | Fiber: 2g | Sugar: 8g