Fresh Raspberry Balsamic Vinaigrette Recipe

Fantastic salad dressing! Using fresh ingredients really enhances the flavors. I decided to halve the recipe to test it out and I'm so happy I did. I chose to use white balsamic vinegar and it was the perfect choice. I simply tossed everything into my mini food processor, blended it quickly, and it was ready in no time. After letting it chill in the fridge for an hour, the flavors melded beautifully. This dressing paired wonderfully with the "Strawberry Spinach Salad with Feta and Bacon" from this website.

I tried making this salad dressing for lunch today and decided to scale down the recipe to make just a quarter of it. I used frozen raspberries which worked well, although I wasn't a fan of the raspberry seeds in the final blend. I mixed all the ingredients in my Vitamix for about 25-30 seconds on medium speed. Initially, I found the dressing too acidic, but a touch of agave syrup balanced it nicely. The only downside was the dark red color, which gave it a slightly eerie appearance. If serving to guests, I would recommend using white vinegar instead of balsamic for a more appetizing look. Overall, it was tasty for me, but I would make some adjustments for a more polished presentation.

I prepared this recipe on August 16, 2017, and I must say, I'm really impressed with the results. I decided to tweak the recipe a bit by adding an extra 1/4 cup of olive oil and using brown sugar in place of white sugar. I cooked the raspberries, brown sugar, and salt together in a pot, simmering the mixture on low heat for 20 minutes. After that, I mixed it with balsamic vinegar and olive oil, and the end result was perfect. I do have one question: How long can I store this dressing in the refrigerator? Thank you so much! I rate this recipe 5 stars.

Flawlessly balanced. Fantastic vinaigrette recipe using fresh ingredients. Easily prepared in a blender for a silky smooth texture. Simply combine all ingredients except oil, blend and gradually incorporate the oil. Adjust seasoning with additional salt and pepper. This recipe is a must-have for your refrigerator!

I absolutely loved this recipe! My family loves sweets, so I decided to enhance it by adding a tablespoon of seedless raspberry jam. I used a Ninja-style blender to mix all the ingredients, and they blended together perfectly. It was a big hit! We enjoyed it with a delicious salad made of spinach, apple, goat cheese, green onion, and candied walnuts. Such a tasty combo!

I followed the recipe almost exactly, but I substituted Raspberry Balsamic Vinegar and stevia for sugar. I also included 1/4 tsp poppy seeds and 1/2 tsp onion powder. Instead of raspberry jam, I used fresh raspberries blended in my bullet. I absolutely adored the final result and will definitely be making it again. It's far superior to store-bought versions.

I believe this turned out amazing and was a wonderful way to make use of the abundance of berries from our bushes. I blended everything in the food processor and decided to only use 1/2 cup of balsamic vinegar, following the advice from other reviewers. The end result was delightfully thick. While some might prefer to strain out the seeds, they didn't bother me at all. I am considering making a second batch to share with a friend. Thank you!

I used boysenberries and substituted sugar with monk fruit. After blending in a blender and straining the seeds, I believe it's the best I've ever tasted. I will definitely make it again. The Kirkland aged balsamic vinegar of Modena from Costco is simply perfect.

Substituted grapeseed oil for olive oil, increased raspberries to 1 1/2 cups, and used raspberry balsamic vinegar in the recipe. Everything else remained unchanged. The end result was absolutely delicious!

The dish was incredibly tasty. I omitted the sugar, opted for a small amount of honey, and substituted balsamic reduction, along with a touch of vinegar and freshly cracked pepper.

I recently purchased Cherry Blossom honey at the farmers' market and decided to use it in place of regular honey in a recipe. It complemented the dish perfectly. After pulsing all the ingredients in the NutriBullet for a smooth dressing, the result was fantastic!

This dressing was fantastic. I wish I had a blender to fully blend the pulp and seeds, but perhaps the pulp actually helped it adhere to my spinach salad. Even with using frozen raspberries, I still achieved excellent results.

I absolutely adore this recipe for its simplicity and versatility. It works wonderfully as a base or enjoyed on its own! I jazzed it up with some freshly minced garlic for an extra kick, but the potential variations are limitless.

Nice taste, but too sugary for my family's liking.

I tried a flavored white balsamic vinegar with maple syrup instead of honey and also included poppy seeds.

I needed to make a big portion, so I tripled the recipe. Despite concerns about it being too vinegar-heavy, I opted to include only 1 cup of balsamic vinegar in the entire batch. Surprisingly, the vinegar flavor was still a bit overwhelming. I believe that once it's tossed with the salad ingredients, it should mellow out. However, I will certainly reduce the amount of vinegar when I make it again.

Outstanding recipe! I follow it precisely, except for straining the seeds. By using high-quality white balsamic vinegar, I have never faced any problems or received complaints about it being too vinegary. I have served it to more than 20 individuals, paired with spinach salads alongside broiled salmon or steelhead trout. I have been making this dish almost every month since discovering it!

Delicious flavor. I sieved out the berries before serving because I didn't like the appearance of the seeds.

I followed the recipe instructions, but I thought the vinegar was too overpowering. Sadly, I didn't have any raspberries on hand, so I added some strawberries instead. I blended everything together, and my husband almost enjoyed it like a soup! It's a solid recipe foundation, but I'll reduce the amount of vinegar next time.