Name: Raspberry Salad Dressing
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: American
Ingredients: 2 cups fresh or frozen raspberries; 2 tsp Dijon mustard; 1-2 Tbsp balsamic vinegar; 1 Tbsp fresh herbs, such as thyme or rosemary, freshly chopped (optional); 1-2 tsp maple syrup, or to taste; 1/4 tsp salt, or to taste; 1/4 tsp black pepper, or to taste

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Sweet, tangy, and absolutely delicious, this Raspberry Salad Dressing will turn any salad into a scrumptious masterpiece.

Summer refreshing mixed berry salad with pumpkin seeds, blue cheese, feta and sweet red raspberry vinaigrette

In the mood for something different on those fresh salads? Try this tangy and sweet raspberry dressing.

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.

homemade raspberry dressing in white bowl

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

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Other great salad dressings

vegan salad dressings photo collage — These are some of our favorite oil-free salad dressing recipes.

Raspberry Salad Dressing

Yield: 8 servings

Prep Time: 15 minutes

Total Time: 15 minutes

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 tsp Dijon mustard
1-2 Tbsp balsamic vinegar
1 Tbsp fresh herbs, such as thyme or rosemary, freshly chopped (optional)
1-2 tsp maple syrup, or to taste
1/4 tsp salt, or to taste
1/4 tsp 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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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

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

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! :)