In the mood for something different on those fresh salads? Try this tangy and sweet raspberry salad 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.
Think you’re being healthy by ordering a salad when eating out? Bad news: you may be getting more than you bargained for.
There’s nothing wrong with going for a salad, and depending on the salad you choose, it can be a great low-calorie meal.
However, you need to check the restaurant’s nutritional information first because you may be consuming above and beyond you intended. ––LiveStrong.com
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Making salads and dressing at home
Nowadays, we make our own salads–whether at home or at a restaurant’s salad bar. That way we know exactly we are getting and understand the fat content.
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.
This dressing is loaded with the 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
A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.
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.
*Originally published August 10, 2015.
Nutrition in raspberries
A cup of fresh raspberries contains about 1.5 g of protein, 8 g of dietary fiber, and 14.7 g of carbohydrates.
Cholesterol-free, low in fat and sodium, and weighing in at a modest 64 calories per cup, raspberries are a good choice for dieters.
The generous amount of fiber they provide — with one cup supplying one-third of the daily recommended value for adults — can help speed elimination and possibly promote weight loss; their natural sweetness may satisfy cravings for less wholesome foods.–LiveStrong
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
Stored in a covered container in the refrigerator, leftover Raspberry Salad Dressing will keep for up to 3 days. I have a great salad dressing container recommendation below.
Recipe from The Cancer Survivors Guide by Dr. Neal Barnard.
Other great salad dressings
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 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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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! :)