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Raspberry-Thyme Vinaigrette


Yields about 1⁄2 cup.

  • 2 Tbs. white-wine vinegar
  • 1 tsp. balsamic vinegar
  • 1/2 tsp. chopped fresh thyme (or 1/4 tsp. dried)
  • 1/2 tsp. Dijon mustard
  • 1/4 tsp. table salt
  • 1/8 tsp. freshly ground black pepper
  • 6 to 8 fresh or thawed frozen raspberries
  • 6 Tbs. good-quality extra-virgin olive oil

In a small bowl, whisk the white-wine vinegar, balsamic vinegar, thyme, mustard, salt, and pepper. Add the raspberries and crush them to a rough purée with a spoon or your whisk. Slowly whisk in the oil until the dressing is creamy and blended. Taste and adjust the seasonings.

nutrition information (per serving):
Size : per Tbs; Calories (kcal): 90; Fat (g): fat g 10; Fat Calories (kcal): 90; Saturated Fat (g): sat fat g 1; Protein (g): protein g 0; Monounsaturated Fat (g): 7; Carbohydrates (g): carbs g 0; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 80; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 0;

4 stars for following the recipe exactly and 5 stars with honey or other sweetener added as I found it a bit too tart without but that might depend on the sweetness of raspberries. Lot's of nice flavour to go with spinach or other salads

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