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.
We love this raspberry salad dressing because it’s…
- Sweet & tangy
- Simple to make
- Packed with nutrients
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
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
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
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
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- 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
- 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.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 8
Amount Per Serving: Calories: 22Total Fat: .3gSodium: 179mgCarbohydrates: 4.7gFiber: 2.1gSugar: 2.2gProtein: .5g