Raspberry Vinaigrette Dressing

Excellent base recipe. Based on other reviews, I reduced the raspberry vinegar by about 2 TBSP. Also used extra virgin olive oil. Instead of a 1/2 cup of sugar, I used 1/4 cup of honey. Perfect balance of acidity and sweetness.

This is a good recipe, and I made it really tasty by reducing the sugar to 1/4 cup + 1t of sugar. Yes, more tangy, but when added to the salad, it’s perfect. I wouldn’t change anything else about it.

Very nice. I put only 1/4 cup of sugar, since the raspberry vinegar is sweet enough. Also added some white vinegar for the acidity, and some water because it was too dense.

Made this dressing with what I had on hand. Raspberry white balsamic and rather than sugar, seedless raspberry jam. Excellent!

No changes, it tastes excellent. My sister in-law jokes that she could drink it with a straw. Great recipe!!

Very tasty!

It is even better if it sits for a few days after making it. I used extra virgin olive oil, rice vinegar, & 3 Tbs if raspberry jam.

I add fresh raspberries to top it off! So delicious! Many compliments from my family and friends.

Easy…fast. Good flavor. I made with pomegranate vinegar (all I could find) and added table spoon of raspberry preserves I found in fridge. Made with olive oil as well.

I really enjoyed this vinaigrette. I made raspberry vinegar, so I was anxious to use it. The 1/2 cup of sugar seemed like a lot, so I used 1/4 cup and it was still a little sweet. Next time I will start with 1 tblsp and add more 1 tblsp at a time trying after each addition.

I could not find raspberry vinegar (with mother) but did find a sipping vinegar with cranberry and honey at Walmart. Next time I make it, I will not use as much sugar because of the honey in the vinegar. I

Used 1/2 the sugar. For oil i used Crisco Blends (canola, sunflower and soybean). My husband and I loved it. My guests asked for the recipe. It is my new favorite. So easy to make.

Delicious! Used only half of the sugar qty.

This was very good. The only problem is how sweet it is. I replaced all of the sugar for 3 Tbsp. honey. I think it helps the consistency, too.

OMG so good. Added some raspberry seedless jam. I will forever be making this.

This dressing was a runaway hit with my dinner guests. Like many of the other reviewers, I chose to reduce the vinegar to 1/3C and upped the oil to 2/3C. I also cut the sugar by about half to compensate for the changed vinegar/oil ratio. For the record, I used Kozlowski Farms Red Raspberry vinegar and Kirkland Olive Oil. Thumbs Up!

Made this today, but modified: 1) 1/4 C grapeseed oil instead of 1/2 C vegetable oil; 2) 1/2 C frozen mixed berries, 1/4 C red wine vinegar & 1/4 C white vinegar instead of 1/2 C raspberry wine vinegar; and 3) used 1/4 C sugar (might try liquid honey next time). It’s very good – worth doing again! Better than any raspberry vinaigrette I’ve ever purchased.

I’ve always preferred 1 part vinegar to 3 parts oil in a vinaigrette and I started the recipe that way but with this recipe it’s best as written. I followed the recipe except for the sugar and oil. Way too much sugar. I read the reviews and decided to start out with a small amount of sugar, 1 Tbs and I still found it too sweet. I used avocado oil instead of vegetable oil. This is best made the day before to let the flavours meld. Thanks for sharing.

This is delicious!!! My husband doesn’t like salad dressing and he absolutely loved this nice light delight.

Excellent dressing! I didn’t have raspberry wine vinegar, so I substituted half balsamic vinegar half white vinegar and 2 tbsp raspberry preserves. Oh, and I also didn’t have dijon so I used yellow! Came out just fine!

I am requested by my roommates to make it again. Actually I’ve made it twice, both times using 1/4 cup of Smucker’s Raspberry syrup and 1/4 cup of apple cider vinegar instead of the raspberry wine vinegar. The sugar proved too much, so I knocked it down to 1/4 cup instead of 1/2 cup.