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- 6 oz fresh raspberries, divided (170 g)
- 1 tsp honey (5 mL)
- 1 small shallot, finely minced
- 2 Tbsp white balsamic vinegar (30 mL)
- 1 Tbsp fresh minced basil (15 mL)
- 6 Tbsp canola oil (90 mL)
- ¼ tsp Kosher salt (1 mL)
- ¼ tsp freshly ground pepper (1 mL)
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- In a mixing bowl, combine 4 oz (125 g) raspberries and honey. Using a muddler, muddle the ingredients together.
- Add shallot, vinegar, and basil. Whisk to mix.
- Slowly add canola oil, whisk until incorporated. Season with salt and pepper.
Raspberry Basil Vinaigrette
This vinaigrette will give your taste buds a new experience! Tangy muddled raspberries and sweet honey make this a great summer salad dressing. Pour over a bowl of spinach and serve - delicious!
- Servings
- 6 people
Nutritional Analysis
- Serving Size
- 1/4 cup (60 mL)
- Servings
- 6
- Calories
- 150
- Total Fat
- 14 g
- Saturated Fat
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 80 mg
- Carbohydrates
- 7 g
- Fiber
- 0 g
- Sugars
- 2 g
- Protein
- 0 g
- Potassium
- 24 mg
