How do you make Raspberry Vinegarette?

Question

I recently had a salad with tossed greens, dried cranberries, pecans and this dressing and it was YUMMY. I haven't been able to find in the store so thought maybe I could make it homemade?

Answer 1

Buy raspberry vinegar and follow the recipe below or a vinaigrette salad dressing recipe in any basic cookbook.


1/2 cup vegetable oil
1/2 cup raspberry
vinegar
1/2 cup white sugar
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
Place all ingredients in a jar and shake, or whisk together.

Answer 2

3 tablespoons raspberry vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4-1 large shallot, finely chopped
1 tablespoon honey
6-8 fresh raspberries (to garnish)



1. Drain beets well and cut each in half, cut larger beets into quarters.
2. Place in a small salad bowl.
3. Zest as much as possible of the orange peel, right into the bowl with the beets.
4. Cut the ends off the orange and slice the remaining peel off being careful not to leave any pith.
5. Section the orange, over the bowl, dropping the supremes into bowl with the beets, taking care to let any juice run into the bowl.
6. Squeeze the juice out of the remains into the bowl.
7. Discard remains.
8. Vinegarette: Whisk together all vinegarette ingredients and pour over beets and orange.
9. Carefully mix to coat, cover and refrigerate for at least one hour.
10. Just before serving sprinkle fresh raspberries on top.
11. (Will keep in refrigerator for at least a week.).

Answer 3

Do you want to make a raspberry vinegar? That might be a long difficult process. You would have to ferment wine with raspberries in it. If you know how to make a vinaigrette which is easy just vinegar, oil, herbs, maybe some garlic do so and you should be able to find a raspberry vinegar at your local supermarket.

Answer 4

That's a very common salad dressing found in the market.

To make it from scratch:

1 tablespoon of raspberry vinegar
1-1/2 tablespoons of extra virgin olive oil
pinch of salt