Sweet, tangy, and absolutely delicious, this Raspberry Salad Dressing will turn any salad into a scrumptious masterpiece.
In the mood for something different on those fresh salads? Try this tangy and sweet raspberry dressing.
Table of contents
We love this raspberry salad dressing because it’s…
- Fresh
- Sweet & tangy
- Simple to make
- Packed with nutrients
- Guilt-free
- Vegan
- Oil-free
Salads can be unhealthy
Many of us often forget is that salads can be very unhealthy. When loaded with high-fat dressings and toppings, they can do as much harm to waistlines (and hearts) as a fast-food burger.
Typical high fat and cholesterol toppings include fried onions, cheese, oily croutons, chopped ham, and many more.
Making healthy salad
We try to make our own salads–whether at home or at a restaurant’s salad bar. That way we know exactly what we are getting and understand the fat content.
In addition to choosing healthy salad ingredients like fresh vegetables and fruits, selecting a low-fat heart-healthy dressing is also of the utmost importance.
This raspberry dressing is loaded with phytonutrients and antioxidant lycopene which research has shown to protect against cancers of the lung, colon, esophagus, breast, prostate, and skin. Eat up and protect yourself!
How to make raspberry salad dressing
I usually make this with fresh berries, but it can be made with fresh or frozen and is so easy to prepare in a blender. I have a Vitamix that I love, but any blender will work just fine for this dressing.
Purée the fresh or frozen raspberries in a blender. Remove and place in a bowl.
Whisk in mustard, vinegar, herbs (if using), maple syrup, salt, and black pepper. Start with 1 tablespoon vinegar and add more after tasting. Adjust flavor with maple syrup, salt, and black pepper.
Stored in a covered container in the refrigerator, leftover Raspberry Salad Dressing will keep for up to 3 days. This salad dressing container is a great one to keep it nice and fresh.
Recipe from The Cancer Survivors Guide by Dr. Neal Barnard.
*Originally published August 10, 2015.
Nutrition Information per serving
- Calories: 22
- Fat: 0.3 g
- Saturated Fat: 0 g
- Calories from Fat: 11.8%
- Cholesterol: 0 mg
- Protein: 0.5 g
- Carbohydrates: 4.7 g
- Sugar: 2.2 g
- Fiber: 2.1 g
- Sodium: 179 mg
- Calcium: 10 mg
- Iron: 0.3 mg
- Vitamin C: 8.2 mg
- Beta Carotene: 10 mcg
- Vitamin E: 0.3 mg
Other great salad dressings
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Raspberry Salad Dressing
If you are looking for a new salad dressing idea for all those veggies, checkout this delicious tangy dressing recipe from Physicians Committee for Responsible Medicine. It's so quick and easy!
Ingredients
- 2 cups fresh or frozen raspberries
- 2 teaspoons Dijon mustard
- 1-2 tablespoons balsamic vinegar
- 1 tablespoon fresh herbs, such as thyme or rosemary, freshly chopped (optional)
- 1-2 teaspoon maple syrup, or to taste
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Purée raspberries in a blender.
- Remove and place in a bowl.
- Whisk in mustard, vinegar, herbs (if using), maple syrup, salt, and black pepper. Start with 1 tablespoon vinegar and add more after tasting. Adjust flavor with maple syrup, salt, and black pepper.
- Store in a covered container in the refrigerator. Leftover Raspberry Salad Dressing will keep for up to 3 days.
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:
Yield: 8Amount Per Serving: Calories: 22Total Fat: .3gSodium: 179mgCarbohydrates: 4.7gFiber: 2.1gSugar: 2.2gProtein: .5g
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Catherine
Friday 5th of June 2020
I made this raspberry dressing for a birthday dinner to compliment a walnut raspberry spinach salad. It was delicious! This was my first time making an oil- free dressing but it won’t be my last. I’ll definitely be adding this recipe to my repertoire. Thank you.
Teri of NC
Friday 4th of September 2015
I was getting bored with salads, but then I tried your dressing recipe-- this is really good! You've revived my interest in salads again! Thank you!
Terri
Friday 4th of September 2015
That's awesome! Smiling big here! :D
Patsy Birkner
Wednesday 19th of August 2015
When I try to copy your recipes, the green color comes through loud & clear. There goes my green ink. And the beautiful pictures at the bottom copy also, which I would prefer not to copy. Admittedly, I'm a novice at the computer. Patsy
Terri
Wednesday 19th of August 2015
Patsy, there's a print button in 2 locations on each recipe. One is at the top of the page, beside the rating stars. Another one is at the bottom of recipe, beside the share buttons. When you click either one of these, a plain text page of the recipe will come up in black and white. Select which pages to print, preview them and only print the ones without pictures. I hope this helps! :)