Raspberry Dijon Vinaigrette (Gluten Free)
A fresh and delicious vinaigrette for any salad! This is a new favorite!
Equipment
- 1 bowl or jar
Ingredients
- ¼ cup Extra Virgin Olive Oil (EVOO) or mild oil, such as avocado oil
- 1 tbsb balsamic vinegar, gf
- 1½ teaspoons honey
- 1 teaspoon Dijon mustard, gf
- 1 teaspoon mayonnaise or omit for egg free
- 1 tbsp lemon juice
- 2 tbsp cranberry juice, unsweetened
- 3-5 raspberries
- a sprinkle dried basil or oregano, gf
- salt and pepper to taste
Instructions
- For a smooth dressing, add the ingredients to a blender. Blend or pulse until smooth and combined. For a chunkier dressing, add the raspberries to a bowl or jar. Use a fork to first break up the raspberries. Then add the remaining ingredients and whisk together or set a lid on the jar and shake.
- Add salt and pepper to taste. Makes ¼ pint of vinaigrette. Refrigerate or use immediately. Refrigerate any remining dressing for up to 2 days.